VEGGIE- STUFFED PASTA SHELLS

A MEATLESS MEAL: Enjoy the hearty flavors of veggie- stuffed pasta shells. Serve them with a lettuce wedge and garlic bread. Peaches are your dessert.

Ingredients

12 dried jumbo pasta shells 1 1/ 2 cups shredded carrots 1 1/ 2 cups shredded zucchini 1/ 2 cup finely chopped onion 1 tablespoon olive oil 1 ( 10- ounce) package frozen chopped spinach, thawed and well- drained 1 cup reduced- fat ricotta cheese 1 1/ 4 cups shredded Italian blend cheeses, divided 1/ 4 teaspoon coarse salt 1 ( 24- to 26- ounce) jar no- salt- added or regular pasta sauce Servings: makes 6 servings Preparation time: 20 minutes Cooking time: less than 20 minutes

In a large pot, cook pasta according to package directions; drain. Rinse with cold water; drain again.

Meanwhile, in a large nonstick skillet cook carrots, zucchini and onion in hot oil on medium- high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer mixture to large bowl. Into vegetable mixture, stir ricotta, 1 cup shredded cheese and salt. Stuff pasta shells with 2 rounded tablespoons mixture. Pour pasta sauce into skillet; place filled shells on sauce. Heat shells and sauce, covered, on medium for 10 minutes or until heated through. Sprinkle with remaining cheese and serve. ( Adapted from“Better Homes and Gardens Skillet Meals,” Jan Mills, editor; Houghton Mifflin Harcourt, 2016.)

Per serving ( 2 shells): 288 calories, 15 grams protein, 11 grams fat ( 36 percent calories from fat), 5.2 grams saturated fat, 31 grams carbohydrate, 27 milligrams cholesterol, 407 milligrams sodium, 4 grams fiber.

Carb count: 2. Photo illustration is representative of recipe