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Cheesy Veggie Stuffed Shell

Pack these pasta shells with spinach, zucchini, mushrooms and onions, then top the dish with a sugar-free jarred sauce for a quick and healthy meal!


  • 24 jumbo pasta shells, cooked according to package directions
  • 2 cups part-skim ricotta cheese
  • 1 cup part-skim mozzarella cheese, shredded, divided
  • 1/4 cup Parmesan cheese, shredded
  • 1 large egg
  • 2 cups fresh spinach, chopped
  • 1/3 cup onion, grated
  • 1/3 cup mushrooms, finely chopped
  • 1/3 cup zucchini, grated
  • 2 cloves garlic, minced
  • 1 jar (26 oz.) low-sodium pasta sauce


Together: Cook pasta shells according to package directions.
Together: Chop spinach and mushrooms, grate onion and zucchini and mince garlic.
Adults: Preheat oven to 350°F.
Kids: Mix ricotta, 1/2 cup mozzarella, Parmesan, egg, spinach, onion, mushrooms, zucchini and garlic in large mixing bowl.
Together: Fill each cooked pasta shell with 2 Tbsp. cheese/vegetable mixture and arrange in 13×9-inch baking dish. Top with pasta sauce and bake 30 minutes. Top with remaining ½ cup mozzarella and bake 5 minutes, or until cheese melts.

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About this Recipe
  • Serves: 6
  • Prep Time: 0 minutes
  • Cook Time: 35 minutes
Submitted By
Kids Cook Monday
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