Veggie-Stuffed Pasta Shells

• 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

1. In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
2. 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.
3. 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.

jumbo shell macaroni, carrots, zucchini, onion, olive oil, baby spinach, ricotta cheese, cheese, salt

Taken from www.allrecipes.com/recipe/260079/veggie-stuffed-pasta-shells/ (may not work)