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Veggie-Cheese Stuffed Shells

 Veggie-Cheese Stuffed Shells
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!
2 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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.

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Veggie-Cheese Stuffed Shells (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.