Vegetable-Stuffed Pasta Shells


Vegetable-Stuffed Pasta Shells

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Stuffed shells on a white plate topped with red sauce and basil leaves

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Recipe Data


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    Servings and Ingredients

    Serves 6
    2 tsp. Hy-Vee Select garlic-flavored olive oil
    1 (8 oz) container sliced mushrooms
    ¼ c. sliced roasted red peppers, drained
    2 tbsp. sun-dried tomatoes
    ¼ c. Greek olives, pitted
    1 (15 oz) container Hy-Vee low-fat ricotta cheese
    ½ c. Hy-Vee shredded Parmesan cheese
    24 large pasta shells, cooked, drained
    1 (25 oz) jar Emeril's home-style marinara
    1 c. Hy-Vee shredded 2% mozzarella cheese


    1. Preheat oven to 400 degrees. Heat oil in a medium skillet; sauté mushrooms until tender, about 5 minutes.
    2. Combine mushrooms, peppers, tomatoes and olives in a food processor. Process until smooth.
    3. Stir together mushroom mixture, ricotta cheese and Parmesan cheese. Stuff each shell with about 1 tbsp mixture.
    4. Pour 1/2 cup marinara on the bottom of a 9-by-13-inch baking dish. Place filled shells in dish. Top with remaining marinara; sprinkle with cheese. Bake, uncovered, 10 minutes or until cheese is melted.

    Nutrition facts


    340 Calories per serving

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 45mg
    • Sodium: 590mg
    • Total Carbohydrates: 36g
    • Protein: 23g

    Daily Values

    Vitamin A 6%
    Vitamin C 2%
    Iron 10%
    Calcium 40%

    Recipe Source:

    Hy-Vee Seasons Women's 2008.