Cheese- and Vegetable-Stuffed Shells

(6)
  4 reviews
  • 40|min prep time
  • 1|hr|20|min total time
  • 11 ingredients
  • 4 servings

16
uncooked jumbo pasta shells
1
tablespoon olive or vegetable oil
1
cup frozen bell pepper and onion stir-fry vegetables (from 1-lb bag)
2
cloves garlic, finely chopped
1
small zucchini, diced (about 3/4 cup)
1
can (2 1/4 oz) sliced ripe olives, drained
1
jar (14 to 15 oz) tomato pasta sauce
1/2
cup ricotta cheese
1
egg
1/4
cup grated Parmesan cheese
1
cup shredded Italian cheese blend or mozzarella cheese (4 oz)

Directions

  1. 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  2. 2 Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook stir-fry vegetables and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
  3. 3 Stir in olives and 1/4 cup of the pasta sauce. Cook until hot, stirring frequently. Remove from heat.
  4. 4 In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
  5. 5 Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
  6. 6 Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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