Veggie-Cheese Stuffed Shells

• 6 uncooked jumbo pasta shells
• 2/3 cup reduced-fat ricotta cheese
• 1/2 cup shredded part-skim mozzarella cheese, divided
• 1/4 cup shredded carrot
• 1/4 cup shredded zucchini
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 3/4 cup meatless spaghetti sauce, divided

1. 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.
2. 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.
3. Cover and bake at 350u0b0 for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until bubbly.

jumbo pasta, ricotta cheese, mozzarella cheese, shredded carrot, zucchini, parmesan cheese, parsley flakes, oregano, garlic, pepper

Taken from www.tasteofhome.com/recipes/veggie-cheese-stuffed-shells/ (may not work)