VEGGIE-CHEESE STUFFED SHELLS

Veggie-Cheese Stuffed Shells image

Need a great-tasting meatless dish you can count on? These pleasing pasta shells are packed with veggies, three kinds of cheese and wonderful flavor. Thanks to Sharon Delaney-Chronis in South Milwaukee, Wisconsin for her recipe!

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 11

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Ingredients

6 uncooked jumbo pasta shells
2/3 cup reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded carrot
1/4 cup shredded zucchini
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup meatless spaghetti sauce, divided

Steps:

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper. , Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.

Nutrition Facts : Calories 326 calories, Fat 10g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 721mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges