Cast-iron skillet of Spinach and Vegetable Stuffed Shells

Hands On:

20 minutes

Total Time:

35 minutes

Serves:

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 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

Add Ingredients to Cart

Preparation

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
Calories:		516
% 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%