Spinach and Vegetable Stuffed Shells


Main Dish
Spinach and Vegetable Stuffed Shells

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They say Italian cuisine is the food of love—the proof nestles in these jumbo pasta shells, delicately placed in a tomato-basil pasta sauce.

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Servings and Ingredients

Serves 6
18 Hy-Vee jumbo pasta shells
1 tbsp. Gustare Vita olive oil
3 large carrots, peeled and coarsely shredded
1 medium zucchini, coarsely shredded
⅔ c. Hy-Vee Short Cuts chopped white onions
1 clove(s) garlic, minced
2 (10-oz.) package frozen Hy-Vee chopped spinach, thawed and squeezed
1 c. Hy-Vee part-skim ricotta cheese
1 c. Hy-Vee shredded mozzarella cheese, divided
1 c. Soirée grated Parmesan cheese, divided
1 ½ tsp. kosher salt
1 (17.6-oz.) bottle Gustare Vita tomato basil pasta sauce
1 (14.5-oz.) can Hy-Vee diced tomatoes, drained
Fresh basil, for garnish

Things To Grab

  • Colander
  • 12-inch cast iron skillet
  • Large bowl


  1. Cook pasta shells according to package directions. Drain and rinse with cold water; set aside.

  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Add carrots, zucchini, onions, garlic; cook for 5 minutes or until tender, stirring occasionally. Transfer to a large bowl; stir in spinach until combined.

  3. Stir ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and salt into vegetable mixture until combined.

  4. Stir together pasta sauce and diced tomatoes in same 12-inch skillet. Fill each pasta shell with about 1/4 cup vegetable mixture; place in sauce mixture in skillet.

  5. Cover and cook over medium-low heat for 12 to 15 minutes or until vegetable mixture reaches 165 degrees.  Top with remaining 1/2 cup mozzarella and 1/2 cup Parmesan cheese.  Garnish with basil, if desired.

Nutrition facts


516 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 37mg
  • Sodium: 1677mg
  • Total Carbohydrates: 65g
  • Protein: 27g

Daily Values

Iron 19%
Calcium 42%
Vitamin D 2%
Potassium 9%