Cheesy Vegetable Pasta Shells
Ingredients:
2 tablespoons olive oil
1 small onion, diced
1 (10 ounce) pkg. frozen spinach, thawed, squeezed dry
2 cups shredded carrots
1 zucchini, julienned (1 1/2 cups)
1 yellow squash, julieened (1 ½ cups)
4 garlic cloves minced
1 (8 oz) container ricotta cheese
1 1/4 cups shredded Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound jumbo pasta shells, cooked
1 (25.5 ounce) jar spaghetti sauce
1/4 cup chopped fresh basil
Instructions:
Spray a large baking dish with non-stick
spray. Preheat oven to 375 degrees. Cook pasta shells
according to package directions. Place oil in a large skillet over
medium heat. Cook the onions about 5 minutes or until just starting to
brown. Add squash, zucchini, spinach, carrots and garlic. Cook
until vegetables are tender about 10 to 12 minutes. Remove from
pan and cool. In a large mixing bowl mix together ricotta cheese,
1/4 cup Parmesan cheese, salt and pepper. Fold cooled vegetables
into cheese mixture. Fill shells with mixture. Each shell
should hold about 1 tablespoon of the mixture. Place shells in
the baking dish. Cover shells with the spaghetti sauce and top
with remaining Parmesan cheese. Bake 25 to 30 minutes.
Sprinkle with basil before serving.
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