Baked Pesto Shells & Greens

Name: Baked Pesto Shells & Greens
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 12 oz. medium shells; 2 large zucchini, shredded; 2 c. frozen peas; 1 c. shredded part-skim mozzarella; 3/4 c. refrigerated pesto; 1/2 c. part-skim ricotta; 1/2 tsp. salt

By The Good Housekeeping Test KitchenPublished: Oct 21, 2016

mike garten

Yields:

6 serving(s)

Total Time:

20 mins

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This cheesy, baked pasta has a hefty dose of veggies.

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Ingredients

12 oz. medium shells
2 large zucchini, shredded
2 cups frozen peas
1 cup shredded part-skim mozzarella
3/4 cup refrigerated pesto
1/2 cup part-skim ricotta
1/2 tsp. salt

Directions

1. Step 1In a 4-quart saucepot, combine shells and enough water to cover. Cover; heat to simmering on high. Stir zucchini into pasta pot, then drain. Combine pasta mixture with peas, mozzarella, pesto, ricotta, and salt.
2. Step 2Transfer to a 3-quart baking dish. Cover with foil; bake at 425 degrees F for 30 minutes or until pasta is tender.

Nutritional Information (per serving): Calories 495; Protein 22g; Carbohydrate 57g; Total Fat 21g; Saturated Fat 6g; Dietary Fiber 6g; Sodium 590mg.

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