Cheese- and Vegetable-Stuffed Shells

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

  • 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)
  • 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.
  • 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.
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