Veggie-Stuffed Pasta Shells - cooking recipe

Ingredients

12 dry jumbo shell macaroni
1 1/4 cups shredded carrots
1 1/4 cups shredded zucchini
1/3 cup finely chopped onion
1 tablespoon olive oil
1 1/2 cups baby spinach or arugula
3/4 cup ricotta cheese
1 1/4 cups shredded Italian blend cheese
1/4 teaspoon salt
1 (23 ounce) jar RAGU(R) Homestyle Thick and Hearty Traditional Sauce

Preparation

In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
Meanwhile, in a 12-inch skillet cook carrots, zucchini, and onion in hot oil over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer vegetable mixture to a large bowl.
Stir ricotta cheese, 3/4 cup of the Italian-blend cheese, and salt into vegetable mixture. Spoon a rounded 2 Tbsp. filling into each pasta shell. Pour RAGU(R) Homestyle Thick and Hearty Traditional Sauce into skillet; place filled shells on sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining cheese.