Veggie-Stuffed Pasta Shells


Healthy and scrumptious, this yummy vegetarian entree is full of carrots, zucchini, and spinach, making it a dinner packed with veggies.

Veggie-Stuffed Pasta Shells
Total Time:
40 mins


  • 12 packaged dried jumbo shell macaroni

  • 1 ½ cup shredded carrots

  • 1 ⅓ cup shredded zucchini

  • ½ cup finely chopped onion

  • 1 tablespoon olive oil

  • 1 10 ounce pkg. frozen chopped spinach, thawed and well-drained

  • ½ 15 ounce carton ricotta cheese (about 1 cup)

  • 1 ½ cup shredded Italian-blend cheese (6 oz.)

  • ¼ teaspoon salt

  • 1 24 ounce jar pasta sauce


  1. In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.

  2. Meanwhile, in a large skillet cook carrots, zucchini, and onion in hot oil over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer spinach mixture to a large bowl.

  3. Stir ricotta cheese, 1 cup of the shredded cheese, and salt into vegetable mixture. Spoon 2 rounded Tbsp. cheese mixture into each pasta shell. Place pasta sauce in skillet; place filled shells in sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining shredded cheese before serving.

Nutrition Facts (per serving)

471 Calories
22g Fat
44g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 471
% Daily Value *
Total Fat 22g 28%
Saturated Fat 11g 55%
Cholesterol 57mg 19%
Sodium 1219mg 53%
Total Carbohydrate 44g 16%
Total Sugars 17g
Protein 25g
Vitamin C 15.3mg 77%
Calcium 538mg 41%
Iron 3.4mg 19%
Potassium 939mg 20%
Folate, total 159.5mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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