This is the other recipe for stuffed shells I had been saving. Its a great variation to the standard ricotta stuffed shells. The filling is very flavorful and is very easy to make. Check out the Broccoli and Cheese Stuffed Shells I made at the same time as these also.
Veggie Stuffed Pasta Shells
16 packaged dried jumbo pasta shells
2 Tbsp olive oil
1-1/2 c. coarsely shredded carrots (3 medium)
1-1/3 c. shredded zucchini (1 medium)
1 – 10 oz. package frozen chopped spinach, thawed and well drained
1/2 of a 15 oz. container of ricotta cheese
1-1/2 c. shredded Italian blend cheese (6 oz.)
1/4 tsp salt
1/8 tsp cayenne pepper
2 c. pasta sauce
Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
Preheat oven to 350° F. In a large skillet, heat oil over medium high heat. Add carrots, zucchini and onion; cook for 3-5 minutes or until tender. Stir in spinach; cook and stir for 1 minute. Transfer spinach mixture to a large bowl.
Stir ricotta cheese, 1 cup of the Italian blend cheese, the salt, and the cayenne pepper into vegetable mixture. Spoon a rounded 2 Tbsp of the vegetable mixture into each cooked pasta shell. Spoon pasta sauce into a 3 qt. baking dish. Place shells, filled side up, in sauce. Cover with foil.
Bake, covered, for 25-30 minutes or until heated through. Sprinkle with the remaining 1/2 c. Italian blend cheese before serving. Makes 16 appetizer servings or 4 meal servings.