START TO FINISH: 40 minutes MAKES 4 servings
12 packaged dried jumbo shell macaroni
11⁄2 cups coarsely shredded fresh carrots
11⁄3 cups shredded zucchini (1 medium)
1⁄2 cup finely chopped onion (1 small)
2 tablespoons olive oil
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1⁄2 of a 15-ounce carton ricotta cheese
11⁄2 cups shredded Italian cheese blend (6 ounces)
1⁄4 teaspoon salt
1⁄8 teaspoon cayenne pepper
1 14- to 16-ounce jar pasta sauce
1 Cook pasta in boiling, lightly salted water according to package directions; drain in colander. Rinse with cold water; drain again.
2 Meanwhile, in a large skillet cook carrots, zucchini, and onion in hot oil over medium-high heat for 3 to 5 minutes or until tender. Stir in spinach; cook and stir for 1 minute. Transfer spinach mixture to a large bowl.
3 Stir ricotta cheese, 1 cup of the Italian cheese blend, salt, and cayenne pepper into vegetable mixture. Spoon a rounded 2 tablespoons cheese mixture into each pasta shell. Pour pasta sauce into skillet; place filled shells in sauce.
4 Cook shells and sauce, covered, over medium heat about 10 minutes or until heated through. Sprinkle with remaining cheese.
PER SERVING: 538 cal., 26 g total fat (11 g sat. fat), 57 mg chol., 891 mg sodium, 52 g carb., 6 g fiber, 27 g pro
