Veggie-Cheese Stuffed Shells
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 2 servings.
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!
Ingredients
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6 uncooked jumbo pasta shells
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2/3 cup reduced-fat ricotta cheese
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1/2 cup shredded part-skim mozzarella cheese, divided
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1/4 cup shredded carrot
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1/4 cup shredded zucchini
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2 tablespoons grated Parmesan cheese
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1/2 teaspoon dried parsley flakes
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1/2 teaspoon dried oregano
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1/8 teaspoon garlic powder
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1/8 teaspoon pepper
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3/4 cup meatless spaghetti sauce, divided
Directions
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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.
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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.
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3.
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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