Stuffed Shells with Vegetable Bolognese Sauce Prep Time: 30 minutes Cook Time: 45 minutes Servings: 4 Share: PRINT EMAIL PDF Pinterest This Recipe Calls For Old World Style® Sauces Traditional Sauce Shop Now Chunky Sauces Garden Combination Sauce Shop Now Chunky Sauces Mushroom & Green Pepper Sauce Shop Now Previous Next Ingredients 1 container (15 oz.) Ricotta cheese 1 cup shredded Mozzarella cheese 1/4 cup grated Parmesan cheese 1/4 cup chopped parsley 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 RAGÚ® Old World Style® Traditional Sauce 2 cups chopped baby spinach leaves 1 box jumbo pasta shells, (about 24), cooked and drained Get Ingredients Instructions Preheat oven to 350°F. Combine Ricotta, 1/2 cup Mozzarella and Parmesan cheese in medium bowl; set aside. 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. 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. Bake covered 30 minutes or until heated through and cheese is melted.