November Recipes

Spinach and Vegetable-Stuffed Shells

30 Minutes Or Less Badge
Vegetarian Badge
Cast-iron skillet of Spinach and Vegetable Stuffed Shells
Hands On:
20 minutes
Total Time:
35 minutes


  • 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 cup 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 cup Hy-Vee part-skim ricotta cheese
  • 1 cup Hy-Vee shredded mozzarella cheese, divided
  • 1 cup 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
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Cook pasta shells according to package directions. Drain and rinse with cold water; set aside.
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, ½ cup mozzarella cheese, ½ 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 ¼ cup vegetable mixture; place in sauce mixture in skillet.

Nutrition Facts

Serves: 6
Amount Per Serving
% Daily Value*
Total Fat: 15g 19%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 37mg 12%
Sodium: 1677mg 73%
Total Carbohydrate: 65g 24%
Dietary Fiber: 9g 32%
Sugars: 14g 28%
Protein: 27g 54%

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