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Veggie-Cheese Stuffed Shells Recipe

Veggie-Cheese Stuffed Shells Recipe photo by Taste of Home

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Need a great-tasting meatless dish you can count on? These pleasing pasta shells are packed with veggies, three kinds of cheese and wonderful flavor. Thanks to Sharon Delaney-Chronis in South Milwaukee, Wisconsin for her recipe!

This recipe is:

Diabetic Friendly

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Veggie-Cheese Stuffed Shells Recipe

Prep: 20 min. Bake: 35 min.

Yield: 2 Servings

20 35 55

Ingredients

6 uncooked jumbo pasta shells
2/3 cup reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded carrot
1/4 cup shredded zucchini
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup meatless spaghetti sauce, divided

Directions

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper.
Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly. Yield: 2 servings.

Nutritional Facts 3 stuffed shells equals 326 calories, 10 g fat (6 g saturated fat), 40 mg cholesterol, 721 mg sodium, 37 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch.

Originally published as Veggie-Cheese Stuffed Shells in Cooking for 2 Spring 2007, p55

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Veggie-Cheese Stuffed Shells

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(1-1) of 1 reviews

Reviewed on Jul. 31, 2011 by vdrys1

I made the recipe exactly as specified. Very good! Next time, though, I will saute my veggies first or shred them more finely. They were a little undone for me.