Skillet Veggie and Cheese Stuffed Shells
These Skillet Veggie and Cheese Stuffed Shells are a family favorite that are super delicious, easy to freeze and make the perfect weeknight meal!
Servings: 9
Ingredients
- 27 9 oz jumbo pasta shells
- 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
- 3 cups pasta sauce 24 oz
Instructions
- Cook pasta shells according to the package instructions, drain and rinse well with cold water. Set aside.
- While pasta is boiling, drizzle olive oil in a large skillet over medium-high heat and sauté onion, garlic, carrots and zucchini until tender, about 5 minutes. Stir in spinach and sauté an additional minute until all combined and transfer spinach mixture into a large bowl.
- Stir in ricotta cheese, about ¾ cup of mozzarella cheese and ¼ cup of Parmesan (the remaining cheese will be used at the end) then add salt and mix until completely combined.
- Pour pasta sauce into the skillet then fill each shell with 2 heaping tablespoons of veggie mixture.
- Arrange stuffed shells in the skillet, cover and cook on medium heat for 10 to 15 minutes until heated through. Top with remaining cheese, serve and enjoy!
Nutrition
Serving: 3stuffed shells | Calories: 281kcal | Carbohydrates: 34.2g | Protein: 14.5g | Fat: 10.5g | Saturated Fat: 4.1g | Sodium: 753mg | Fiber: 5g | Sugar: 7.9g