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Three-Cheese Pasta Shells

 Three-Cheese Pasta Shells
Sliced mushrooms and shredded carrot and zucchini add freshness to the cheesy filling in these flavorful shells from Kara de la Vega. "This pasta bake makes a nice company meal," relates the Suisun City, California cook.
8 ServingsPrep: 15 min. Bake: 40 min.


  • 1 jar (16 ounces) salsa
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup shredded carrots
  • 1/2 cup shredded zucchini
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 1 teaspoon canola oil
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese
  • 1/4 cup egg substitute
  • 2 teaspoons dried basil
  • 16 jumbo pasta shells, cooked and drained


  • In a bowl, combine the salsa and tomato sauce; spread half in an
  • 11-in. x 7-in. baking dish coated with cooking spray.
  • In a skillet, saute the carrot, zucchini, mushrooms, onions and
  • garlic in oil until crisp-tender. remove from the heat. stir in the
  • cheeses, egg substitute and basil. Stuff into pasta shells; place in
  • prepared baking dish. Top with the remaining salsa mixture. Cover
  • and bake at 350° for 40-45 minutes or until heated through.
  • Yield: 8 servings.

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Three-Cheese Pasta Shells (continued)

Nutritional Facts: 2 stuffed shells equals 203 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 416 mg sodium, 23 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.