Eat Yourself Skinny · by Kelly Gellner★ 4.6 (8)
Veggie and Cheese Stuffed Shells
NUTRITION · PER SERVING40M COOK
CAL 21%·PRO 47%
CARBS 45G42% OF CAL
5G FIBER9G SUGAR31G OTHER
FAT 20G43% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta shells stuffed with ricotta, mozzarella, and a blend of sautéed vegetables including spinach, zucchini, and carrots. A comforting vegetarian casserole that's freezer-friendly and makes an easy weeknight dinner.
mainitalianpastacasserole🍲 stockpot🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 18-20 jumbo pasta shells
- 1 Tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 3 large carrots (grated)
- 1 medium zucchini (grated)
- 1 (10 oz) package frozen chopped spinach (thawed and well-drained)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese (divided)
- 2 Tbsp chopped fresh basil (plus more for topping)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups pasta sauce (about 24 oz)
At a glance
PER SERVING · TIME 40M
CAL 21%·PRO 47%
CARBS 45G42% OF CAL
5G FIBER9G SUGAR31G OTHER
FAT 20G43% OF CAL
9G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1380mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 705mg
- Calcium
- 545mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1380MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.