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Cheese- and Vegetable-Stuffed Shells

(6)
  4 reviews
  • 40 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 4 servings
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Olives and ricotta cheese offer traditional Italian flavor in a presentation that's simply beautiful.

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)

Steps

  • 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 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 Stir in olives and 1/4 cup of the pasta sauce. Cook until hot, stirring frequently. Remove from heat.
  • 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 Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
  • 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.

Expert Tips

Feeding more than four? This recipe is a snap to double.

Garlic bread is the perfect accompaniment to these stuffed shells.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
% Daily Value
Total Fat
22g
35%
Saturated Fat
9g
47%
Trans Fat
0g
0%
Cholesterol
85mg
29%
Sodium
1160mg
48%
Total Carbohydrate
55g
18%
Dietary Fiber
4g
17%
Protein
23g
23%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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