Name: Stuffed Shells with Vegetable Bolognese Sauce
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: Family Favorites
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

Stuffed Shells with Vegetable Bolognese Sauce

FilterFamily Favorites, Vegetarian Dishes

Servings	Prep Time
8	30minutes

Cook Time

45minutes

Servings	Prep Time
8	30minutes

Cook Time

45minutes

Ingredients

1container (15 oz.) Ricotta cheese
1cup shredded Mozzarella cheese
1/4cup grated Parmesan cheese
1/4cup chopped parsley
1Tbsp. olive oil
1large sweet onion, finely chopped
1medium zucchini, finely chopped
1large carrot, chopped
1medium red bell pepper or orange bell pepper, chopped
1jar RAGÚ® Old World Style® Traditional Sauce
2cups chopped baby spinach leaves
1box jumbo pasta shells, (about 24), cooked and drained

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.