Veggie-Stuffed Pasta Shells (Friday)

This recipe is adapted from “Better Homes and Gardens Skillet Meals,” Jan Mills, editor (Houghton Mifflin Harcourt, 2016). Makes 6 servings

12 dried jumbo pasta shells 1 1 ⁄2 cups shredded carrots 1 1⁄2cups shredded zucchini 1⁄ cup finely chopped onion 2 1 tablespoon olive oil

1 package (10 ounces) 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 jar (24 to 26 ounces) no-salt-added or regular pasta sauce

Prep 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 over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer mixture to a large bowl.

Into vegetable mixture, stir ricotta, 1 cup shredded cheese and the salt. Stuff pasta shells with 2 rounded tablespoons of mixture. Pour pasta sauce into skillet; place filled shells on sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining cheese and serve.

Per serving (2 shells): 288 calories, 31g carbohydrate, 15g protein, 11g fat (5.2g saturated), 27mg cholesterol, 407mg sodium, 4g fiber. Calories from fat: 36%.