There are many stuffed spinach shells out there and don’t we love them? I decided to toss in some extra green veggies, because, hey the filled shells are green anyway, right? Nobody has to know about all the great vitamins and minerals hiding in this recipe!
Power Green Stuffed Shells
Vegetarian, Soy Free, Nut Free
HEAT skillet over medium-high heat. Add oil, zucchini, broccoli, and onion. Cook 4 to 5 minutes or until vegetables are crisp-tender, stirring frequently. Reduce heat to medium and stir in spinach, salt and pepper; continue cooking several minutes or until spinach is almost wilted. Let cool slightly.
MEANWHILE, cook pasta according to package directions; drain.
SPREAD 1/2 cup of the pasta sauce on bottom of a 2-qt. or 9x13-inch baking dish. Mix ricotta cheese, 1/2 cup of the Parmesan cheese, basil, and vegetable mixture. Fill shells using about 1/4 cup mixture for each; place in dish. Top evenly with remaining pasta sauce, shredded cheese, and remaining 2 Tbsp. Parmesan cheese.
BAKE 28 to 30 minutes or until cheese is light golden brown.