- 12 dry jumbo shell macaroni
- 1 1/4 cups shredded carrots
- 1 1/4 cups shredded zucchini
- 1/3 cup finely chopped onion
- 1 tablespoon olive oil
- 1 1/2 cups baby spinach or arugula
- 3/4 cup ricotta cheese
- 1 1/4 cups shredded Italian blend cheese
- 1/4 teaspoon salt
- 1 (23 ounce) jar RAGĂ® Homestyle Thick and Hearty Traditional Sauce
- 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 Tbsp. filling into each pasta shell. Pour RAGÚ® Homestyle Thick and Hearty 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.
04/13/2018
recipepes.com
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455 calories
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