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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!
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    2 servings


  • 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.
Nutrition 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.

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Average Rating:
  • ChrisPJ
    Jun 5, 2020

    Love this!! Been a favorite for years. I do often sub out blended stewed tomatoes - it’s easier on reflux.

  • vdrys1
    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.

  • nikkim13
    Apr 24, 2010

    No comment left

  • lotia16
    Sep 21, 2009

    No comment left

  • thewisecook
    Mar 9, 2007

    No comment left