Stuffed Shells with Vegetable Bolognese Sauce This recipe calls for Old World Style® Traditional Sauce Garden Combination Sauce Mushroom & Green Pepper Sauce Find Near You Enter your zip code Search of 2 Prep time 30 minutes Cook time 45 minutes 01:15:00 Servings 8 Share Pinterest PDF PRINT EMAIL 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 Instructions 1. Preheat oven to 350°F. 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. Tags: Tomato Family Favorites Vegetarian Dishes