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 Chunky Mushroom Sauce Shop Now Kettle Cooked Sauces RAGÚ® Kettle Cooked 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 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.