Veggie Stuffed Shells
Prep
Cook
Total
Yield 17 shells
These veggie stuffed shells are packed with hearty vegetables, creamy cheese and smothered in delicious garlic Ragu Homestyle Pasta Sauce. They're so good, even the meat eaters will be asking for seconds!
Ingredients
- 1 jar Ragu Homestyle Thick and Hearty Roasted Garlic Sauce
- 1 box jumbo pasta shells
- 1 tablespoon olive oil
- 1 cup carrots, shredded
- 1 cup zucchini, shredded
- 1 cup yellow squash, shredded
- 1/2 onion, chopped
- 1- 10 ounce box frozen spinach, thawed and well drained
- 15 ounce low fat ricotta cheese
- 1 cup shredded Italian cheese blend, divided
- 1 tablespoon Italian seasoning
- 1/2 teaspoon ground fennel
- salt and pepper
Instructions
- Preheat oven to 350 degrees
- Prepare jumbo pasta shells according to package direction. (I prepared the whole box in case of broken/ripped ones and had plenty of leftovers)
- In a large skillet, over medium heat, add oil and saute carrots, zucchini, squash and onion for 3 to 5 minutes. Stir in spinach, cook for 1 minute and transfer to a large bowl.
- Add ricotta cheese, 3/4 cup Italian cheese blend, Italian seasoning and fennel into vegetable mixture. Stir to combine.
- Cover the bottom of a 13 x 9" pan or large cast iron skillet (I wiped out the one I cooked the veggies in) with Ragu Homestyle Thick and Hearty Roasted Garlic Sauce
- Place 2 tablespoons of the veggie and cheese mixture into each shell and place into prepared pan with sauce. Fill shells until filling is gone.
- Top shells with 1/4 cup cheese and bake for 10 minutes or until cheese is melted.
Courses Pasta
Cuisine Dinner
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/veggie-stuffed-shells/