Veggie-Stuffed Pasta Shells

  • 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
  1. In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
  2. 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.
  3. 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.