Veggie-Stuffed Pasta Shells Prep Time: 20 MINUTES Cook Time: 15 MINUTES Servings: 4 Share: PRINT EMAIL PDF Pinterest This Recipe Calls For Old World Style® Sauces Traditional Sauce Shop Now Old World Style® Sauces Meat Sauce Shop Now Chunky Sauces Super Chunky Mushroom Sauce Shop Now RAGÚ Simply Sauces Chunky Marinara Pasta Sauce Shop Now RAGÚ Simply Sauces Roasted Garlic Shop Now Previous Next Ingredients 12 dried jumbo shell macaroni 1 ¼ cups shredded carrots 1 ¼ cups shredded zucchini 1/3 cup finely chopped onion 1 Tablespoon olive oil 1 ½ cups baby spinach (alternate: arugula) ¾ cup part-skim Ricotta cheese 1 ¼ cups shredded Italian-blend cheese ¼ teaspoon salt 1 jar RAGÚ® Old World Style® Traditional Sauce Get Ingredients Instructions In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again. Meanwhile, in a 12-inch skillet cook carrots, zucchini, and onion in hot oil over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer vegetable mixture to a large bowl. Stir Ricotta cheese, 3/4 cup of the Italian-blend cheese, and salt into vegetable mixture. Spoon a rounded 2 Tablespoon filling into each pasta shell. Pour RAGÚ® Old World Style® Traditional Sauce into skillet; place filled shells on sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining cheese. Three pasta shells per serving.