Cheese- and Vegetable-Stuffed Shells

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

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Servings 4

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( 6 ) Ratings

6 Ratings

5 Stars 83%

4 Stars 17%

3 Stars

2 Stars

1 Stars

Member Reviews ( 4 )

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ingredients 11
Prep Time 40 min
Total Time 1 hr 20 min

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)

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Directions

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.

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.

Review & Comments

Write a Review

shorty9207

report Posted Sep. 20, 2009 1:45 PM

My daughter made this for her and her boyfriend who is a vegetarian and she gave me 3 of them. I found them to be delicious. I will make this but I will cut it down. I cook for myself.

tym2bake

report Posted Mar. 23, 2009 10:47 AM

This was really good! Mine looked like a lasagna after I added the sauce & cheese on top. I will be making this again.

Paula1254

report Posted Mar. 19, 2009 10:49 AM

This is a great recipe. It's lighter than regular stuffed shells with ricotta cheese. Great flavor and very easy to make !

iamcurious09

report Posted Mar. 11, 2009 9:18 AM

great recipe ,yummy!!