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Cheese- and Vegetable-Stuffed Shells

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By Betty Crocker Kitchens
Updated Aug 31, 2010
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Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.

Cheese- and Vegetable-Stuffed Shells

  • Prep Time 40 min
  • Total 1 hr 20 min
  • Servings 4
  • Ingredients 12
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
  • Step 
    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.
  • Step 
    5
    Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
  • Step 
    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

510 Calories
22g Total Fat
23g Protein
55g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
200
Total Fat
22g
35%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
85mg
29%
Sodium
1160mg
48%
Potassium
600mg
17%
Total Carbohydrate
55g
18%
Dietary Fiber
4g
17%
Sugars
13g
Protein
23g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
45%
45%
Iron
20%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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