Stuffed Shells with Vegetable Bolognese Sauce

Recipe & picture courtesy of Ragu

Preparation time: 30 mins
Cook time: 45 mins
Servings: 8

• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 Tbsp. olive oil
• 1 large sweet onion, finely chopped
• 1 medium zucchini, chopped
• 1 large carrot, chopped
• 1 medium red or orange bell pepper, chopped
• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
• 2 cups chopped baby spinach leaves
• 1 box jumbo shells pasta (about 24 shells), cooked and drained

1. Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
2. In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake covered 30 minutes or until heated through and cheese is melted.

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