Vegetable Jumbo Shells Recipe

Looking for an easy Vegetable Jumbo Shells recipe? Learn how to make Vegetable Jumbo Shells using healthy ingredients.


Submitted by rknell

Makes 4 servings



Jumbo pasta shells filled with vegetables.

Recipe Ingredients for Vegetable Jumbo Shells

100 g Pasta Shells
8 oz. vegetable broth
1 cup carrots, finely chopped
1 cup zucchini, cut into 1/4-inch pieces
1 cup broccoli, finely chopped
2 tsp dried basil leaves or 2 tbsp fresh, chopped
4 tbsp Parmesan cheese, grated
1/2 cup onion, finely chopped
1 cup marinara sauce

Recipe Directions for Vegetable Jumbo Shells

  1. Cook and drain pasta as directed on package. While pasta is cooking, heat broth in 2-quart saucepan. Stir in carrot. Cook 2 to 4 minutes or until crips-tender. Stir in zucchini, onion and broccoli. Cook 1 minute. Drain vegetables, reserving broth.

  2. Heat oven to 400 degrees. Mix vegetables, basil, 2 tablespoons cheese. Fill cooked shells with vegetable mixture. Pour reserved broth into 9x13 baking dish. Place shells, filled sides up, in baking dish. Pour marinara sauce over shells. Sprinkle with remaining cheese.

  3. Bake, uncovered, 10 to 12 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 241.8g
Amount Per Serving
Calories
168
Calories from Fat
34
% Daily Value*
Total Fat
3.8g
6%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
550mg
23%
Potassium
538mg
15%
Total Carbohydrates
25.7g
9%
Dietary Fiber
2.9g
12%
Sugars
6.1g
Protein
8.1g
Vitamin A 81% Vitamin C 53%
Calcium 10% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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