Ingredients
6 uncooked jumbo pasta shells2/3 cup reduced-fat ricotta cheese1/2 cup shredded part-skim mozzarella cheese, divided1/4 cup shredded carrot1/4 cup shredded zucchini2 tablespoons grated Parmesan cheese1/2 teaspoon dried parsley flakes1/2 teaspoon dried oregano1/8 teaspoon garlic powder1/8 teaspoon pepper3/4 cup meatless spaghetti sauce, divided
Preparation
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the ricotta cheese, 1/4 cup mozzarella cheese, carrot, zucchini, Parmesan cheese, parsley, oregano, garlic powder and pepper.
Spread 1/4 cup spaghetti sauce in a 3-cup baking dish coated with cooking spray. Drain shells; stuff with cheese mixture. Place in prepared baking dish. Top with remaining spaghetti sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.
