Low Fat Vegetable Stuffed Jumbo Shells

Indulge in a wholesome and satisfying Italian-inspired dish with these Low Fat Vegetable Stuffed Jumbo Shells. Perfect for a family dinner or a cozy meatless meal, this recipe features tender jumbo pasta shells filled with a creamy mixture of low-fat ricotta, mozzarella, and Parmesan cheeses, paired with nutrient-packed spinach, zucchini, and carrots. A hint of garlic and Italian seasoning brings the flavors to life, while a blanket of marinara sauce and melted cheese ensures every bite is comforting and delicious. This health-conscious version of a classic comfort food is easy to prepare in just under an hour and serves six, making it a delightful vegetarian centerpiece the whole family will adore. Garnish with fresh basil for an extra touch of flavor and elegance.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

Ingredients

• 20 pieces Jumbo pasta shells
• 1.5 cups Low-fat ricotta cheese
• 1 cup Low-fat mozzarella cheese
• 0.25 cup Grated Parmesan cheese
• 2 cups Spinach
• 1 medium Zucchini
• 1 medium Carrot
• 2 cloves Garlic
• 1 large Egg
• 3 cups Marinara sauce
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried Italian seasoning
• 2 tablespoons Fresh basil (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 4

Grate the zucchini and carrot. Add them to the skillet along with the spinach. Cook for 4-5 minutes until the vegetables are softened. Remove from heat and let cool slightly.

Step 5

In a large mixing bowl, combine the low-fat ricotta cheese, half of the mozzarella cheese, the grated Parmesan cheese, and the egg. Mix until well incorporated.

Step 6

Stir in the cooked vegetable mixture, salt, black pepper, and dried Italian seasoning into the cheese mixture. Mix until fully combined.

Step 7

Spread 1 cup of marinara sauce evenly onto the bottom of a 9x13-inch baking dish.

Step 8

Stuff each cooked pasta shell with the vegetable and cheese mixture and arrange them in the baking dish, open side up.

Step 9

Pour the remaining marinara sauce over the stuffed shells, ensuring they are mostly covered.

Step 10

Sprinkle the remaining mozzarella cheese evenly on top.

Step 11

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

Step 12

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Step 13

Garnish with fresh basil if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(1364.9g)

Amount per serving	% Daily Value*
Calories	1111.5

Total Fat 59.0g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 3.5g
Cholesterol 305.5mg	0%
Sodium 5322.5mg	0%
Total Carbohydrate 77.7g	0%
Dietary Fiber 12.4g	0%
Total Sugars 31.9g
Protein 65.2g	0%

Vitamin D 53.8IU	0%
Calcium 1083.2mg	0%
Iron 5.9mg	0%
Potassium 1038.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.2%

Protein: 23.7%

Carbs: 28.2%