Ingredients needed:
* 16 dried jumbo shell macaroni
* 2 tablespoons of olive oil
* 1 1/2 cups coarsely shredded carrots (3 medium)
* 1 1/3 cups shredded zucchini
* 1/2 cup of finely chopped onion (1 medium)
* 1 10-ounce package frozen chopped spinach, thawed and well-drained
* 1 1/2 cups shredded Italian-style cheese blend (6 ounces)
* 1/2 of a 15-ounce carton ricotta cheese (about 1 cup)
* 1/4 teaspoon salt
* 1/8 teaspoon of cayenne pepper
* 1 16 ounce jar of tomato pasta sauce
Preparation steps:
* Cook pasta according to package directions; drain. Rinse with cold water; drain again.
* Preheat oven to 350 degrees.
* In a large skillet, heat oil over medium heat. Add carrots, zucchini, and onion; cook for 3 to 5 minutes or until vegetables are tender, stirring occasionally. Stir in spinach; cook and stir for 1 minute more. Transfer spinach mixture to a large bowl. Stir in 1 cup of the Italian-style cheese blend, the ricotta cheese, salt, and cayenne pepper.
* Spread pasta sauce in the bottom of an ungreased 3-quart rectangular baking dish. Spoon a rounded 2 tablespoons of the cheese mixture into each cooked shell; arrange filled shells in the baking dish.
* Bake, covered, for 30 minutes or until heated through. Sprinkle with the remaining 1/2 cup Italian style cheese blend.
Enjoy
(Serves 16)
