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Cheese- and Vegetable-Stuffed Shells

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

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( 37 Ratings)

37 Ratings

5 Stars 78%

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Member Reviews ( 19 )

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Prep Time 40 min
Total Time 1 hr 20 min
Servings 4

Ingredients

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

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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 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.

EXPERT TIPS

Expert Tips

Ricotta is a white, moist, subtly sweet cheese with a slightly grainy texture. It is a popular ingredient in many Italian dishes.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 19 Reviews View All

Posted 3/11/2013 6:10:59 PM REPORT ABUSE Reetsy said:

Rating:

Make this the night before and you won't need to cook the noodles. I make lasagna, manicotti, cannelloni and shells all the time without cooking the pasta. Just make sure you give it at least 8 hours to absorb the liquid from the filling and the sauce. Then bake it like the directions call for and it cooks perfect. Beats dirtying another pan and having to wrestle wet noodles!

This reply was: Helpful Inspiring

Posted 2/22/2013 1:21:49 PM REPORT ABUSE Sassywife said:

Rating:

A total hit! Really yummy. I added frozen spinach also. What a tasty way to eat and disguise vegetables for those who might be picky. Definitely a keeper.

This reply was: Helpful Inspiring

Posted 1/11/2013 1:01:51 PM REPORT ABUSE Killafee said:

Rating:

I made this last night and it was very good! I only gave it 4 out of 5 spoons because the prep time and amount of dirty dishes it created was a bit more than I prefer, but overall it was a very tasty dish that my husband and I both devoured! The only adjustment I made was using fat free ricotta and reduced fat mozzarella, which helped this dish stay in the "healthy / diet friendly" category. I used a large zucchini and the amount of filling stuffed 16 shells perfectly. I'd definitely make this again...especially for company!! I used an orange bell pepper, which gave the dish lots of color.

This reply was: Helpful Inspiring