Veggie-Cheese Stuffed Shells

11 ingredients
3 steps

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

  1. 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. 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. 3
    Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.

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