Veggie-Cheese Stuffed Shells Recipe

4.5 1 4
Veggie-Cheese Stuffed Shells Recipe
Veggie-Cheese Stuffed Shells Recipe photo by Taste of Home
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Veggie-Cheese Stuffed Shells Recipe

Read Reviews
4.5 1 4
Publisher Photo
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!
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

Nutritional Facts

3 each: 326 calories, 10g fat (6g saturated fat), 40mg cholesterol, 721mg sodium, 37g carbohydrate (13g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly. Yield: 2 servings.
Originally published as Veggie-Cheese Stuffed Shells in Cooking for 2 Spring 2007, p55

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vdrys1 User ID: 6112235 143651
Reviewed Jul. 31, 2011

"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."

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