Cheese- and Vegetable-Stuffed Shells

Cheese- and Vegetable-Stuffed Shells

Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.

Prep Time

40

Minutes

Total Time

1:20

Hr:Mins

Makes

4

servings

16
uncooked jumbo pasta shells
1
tablespoon olive or vegetable oil
1
medium onion, chopped (1/2 cup)
1
small bell pepper (any color), chopped (1/2 cup)
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
cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1/4
cup grated Parmesan cheese
  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 onion, bell pepper 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, stirring frequently, until hot. 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.
Makes 4 servings (4 shells each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 85mg;
  • Sodium 1160mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 4g,
    • Sugars 13g),
  • Protein 23g;
Percent Daily Value*:
    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.