Stuffed Shells with Vegetable Bolognese Sauce

This casserole can be prepared a day ahead and refrigerated. Just allow for a little extra time to heat through.


  • 1 container (15 oz.) ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 Tbsp. olive oil
  • 1 large sweet onion, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 large carrot, chopped
  • 1 medium red bell pepper or orange bell pepper, chopped
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 cups chopped baby spinach leaves
  • 1 box jumbo pasta shells, (about 24), cooked and drained


  1. Preheat oven to 350°. Combine ricotta, 1/2 cup mozzarella and parmesan cheese in medium bowl; set aside.
  2. Heat olive oil in a large saucepan over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
  3. Stuff shells with cheese mixture. Arrange shells In 13 x 9-inch baking dish sprayed with nonstick cooking spray. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
  4. Bake covered 30 minutes or until heated through and cheese is melted.
For time-saving tip use your favorite store-bought stuffed shells.

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