Everyone loves pasta and this veggie-packed version of ricotta stuffed shells offers all the flavor and comfort of a classic, family-favorite with a healthy twist. Prepare it for Sunday supper or add it to the recipe box as a go-to potluck dish.

Nutrition Tip: Popeye had the right idea by eating spinach to keep him strong, as this leafy green contains enzymes important for strengthening muscles.

Cheesy Veggie Stuffed Shells

Amber Gray
Everyone loves pasta and this veggie-packed version of ricotta stuffed shells offers all the flavor and comfort of a classic, family-favorite with a healthy twist. Prepare it for Sunday supper or add it to the recipe box as a go-to potluck dish.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Entree & Main Dishes
Servings 6 servings
Calories 626 kcal

Ingredients
  

  • 24 jumbo pasta shells cooked according to package directions
  • 2 cups part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese divided
  • 1/4 cup shredded Parmesan cheese
  • 1 large egg
  • 2 cups baby spinach chopped
  • 1/3 cup finely chopped sweet onion
  • 1/3 cup finely chopped mushrooms
  • 1/3 cup shredded zucchini
  • 2 cloves garlic minced
  • 1 26 oz. jar low-sodium pasta sauce

Instructions
 

  • Preheat oven to 350°F.
  • Mix ricotta, ½ cup mozzarella, Parmesan, egg, spinach, onion, mushrooms, zucchini and garlic in large mixing bowl.
  • Fill each cooked pasta shell with 2 Tbsp. cheese/vegetable mixture and arrange in 13×9-inch baking dish. Top with pasta sauce and bake 30 minutes. Top with remaining ½ cup mozzarella and bake 5 minutes, or until cheese melts.

Nutrition

Calories: 626kcalCarbohydrates: 84.51gProtein: 29.79gFat: 18.21gCholesterol: 86mgSodium: 463mgFiber: 12.05g
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