VEGGIE-STUFFED PASTA SHELLS (FRIDAY)

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-saltadded or regular pasta sauce

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 mediumhigh 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 of the 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.) Serves 6.

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

CONTRIBUTED BY HOUGHTON MIFFLIN HARCOURT, 2016 Friday’s Veggie-Stuffed Pasta Shells can be served with a lettuce wedge and crusty bread.