Cook pasta shells according to package directions. Drain and rinse with cold water; set aside.
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.
Servings and Ingredients
|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
- 12-inch cast iron skillet
- Large bowl
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.
Stir ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and salt into vegetable mixture until combined.
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.
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.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 37mg
- Sodium: 1677mg
- Total Carbohydrates: 65g
- Protein: 27g