Skillet Veggie and Cheese Stuffed Shells
Ingredients
The pasta
The filling
-
1
Tbsp
olive oil
-
1
onion, chopped
-
1
clove
garlic, minced
-
3
large
carrots, shredded
-
1
medium
zucchini, shredded
-
1
10 oz package
frozen chopped spinach, thawed and well-drained
-
1
cup
part skim ricotta cheese
-
1
cup
shredded mozzarella cheese
-
½
cup
shredded Parmesan cheese
-
Salt and pepper, to taste
The sauce
Instructions
- 1. Cook the pasta shells according to package instructions, then drain and rinse with cold water.
- 2. In a skillet, heat olive oil over medium-high heat and sauté onion, garlic, carrots, and zucchini until tender.
- 3. Stir in the spinach and sauté for an additional minute, then transfer the mixture to a bowl.
- 4. Mix in ricotta cheese, ¾ cup mozzarella, ¼ cup Parmesan, and salt until combined.
- 5. Pour pasta sauce into the skillet, fill each shell with 2 heaping tablespoons of the veggie mixture.
- 6. Arrange the stuffed shells in the skillet, cover, and cook on medium heat for 10 to 15 minutes until heated through.
- 7. Top with remaining cheese, serve, and enjoy!
Nutrition Facts (estimated)
Servings
9
Calories
281
Total fat
10.5g
Total carbohydrates
34.2g
Total protein
14.5g
Sodium
753mg
Cholesterol
mg
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