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Cheese- and Vegetable-Stuffed Shells

Olives and ricotta cheese offer traditional Italian flavor in a presentation that's simply beautiful.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 4
 

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

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Expert Tips

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

Garlic bread is the perfect accompaniment to these stuffed shells.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
1160mg
1160%;
Total Carbohydrate
55g
55%
(Dietary Fiber
4g
4%
  Sugars
13g
13%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
20%;
Calcium
45%;
Iron
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 Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.