2 pasta dishes with even more delicious vegetables

Pasta is a delicious meal option whether you're eating alone or cooking for a group. These simple recipes contain an extra boost of healthy vegetables.

This flavoursome one-dish meal scores high in good nutrition.

Preparation: 25 minutes. Cooking time: 40 minutes. Serves 4.

• 8 manicotti or cannelloni shells
• 10 ml (2 tsp) olive oil
• 1 small onion, finely chopped
• 250 g (1⁄2 lb) frozen chopped spinach, thawed
• 250 ml (1 c) reduced-fat ricotta cheese
• 250 ml (1 c) coarsely grated reduced-fat mozzarella cheese
• 50 ml (1⁄4 c) grated Parmesan cheese
• 5 ml (1 tsp) dried basil
• 1 ml (1⁄4 tsp) garlic powder
• 1 ml (1⁄4 tsp) salt
• 300 ml (1 1⁄4 c) prepared tomato sauce
• 275 g (10 oz) mushrooms, sliced

1. Cook manicotti in a large saucepan of lightly salted boiling water for eight minutes. Drain. Let cool slightly.
2. Heat half the oil in a medium non-stick frying pan over medium heat. Add onion. Sauté until softened, or five minutes.
3. Briefly drain spinach in a colander, but retain some liquid on the leaves. Combine spinach, ricotta, mozzarella, Parmesan, basil, garlic powder and salt in a large bowl.
4. Preheat oven to 180°C (350°F). Spread 50 millilitres (1⁄4 cup) tomato sauce over the bottom of a 33 by 23 by 5 centimetre (13 by 9 by 2 inch) baking dish. Fill each manicotti shell from both ends with spinach mixture.
5. Arrange manicotti in baking dish in a single layer. Top with the remaining tomato sauce. Cover with aluminum foil. Bake until heated through, or about 30 minutes.
6. About five minutes before the end of the baking time, heat the remaining oil in a frying pan over medium heat. Add the mushrooms and sauté just until slightly softened, or two minutes. Serve manicotti topped with mushrooms.

A creamy classic packed with vitamins and minerals.

Preparation time: 45 minutes. Cooking time: 40 minutes. Serves 4.

• 500 g (1 lb) spinach, trimmed and rinsed
• 3 zucchini, thinly sliced
• 4 cloves garlic, finely chopped
• 375 ml (1 2⁄3 c) low-sodium vegetable stock
• 250 ml (1 c) ricotta cheese
• 100 ml (3 1⁄2 oz) coarsely chopped walnuts
• 50 ml (1⁄4 c) grated Parmesan cheese
• 45 ml (3 tbsp) each chopped marjoram, chives and basil
• 1 medium egg, lightly beaten
• 12 giant pasta shells, cooked al dente
• 60 g (2 oz) Edam cheese, grated

1. Place spinach with rinsing water still clinging to the leaves in a large saucepan. Cover and cook over high heat for three minutes. Shake the pan often. Drain and set aside to cool
2. Combine zucchini, half the garlic and all the stock in the same pan. Bring to a boil and cook just until tender, three minutes.
3. Pour mixture from pan, half the ricotta, the walnuts, 30 millilitres (two tablespoons) Parmesan and salt and pepper to taste into a food processor. Purée until smooth
4. Squeeze spinach dry and chop coarsely. Mix spinach with marjoram, chives, basil, the remaining garlic, ricotta and egg in a medium bowl.
5. Preheat oven to 190ºC (375ºF). Stuff pasta with spinach mixture. Arrange in baking dish. Pour zucchini sauce over the top and sprinkle with remaining Parmesan. Cover.
6. Bake for 30 minutes. Sprinkle on Edam. Let stand five minutes, then serve.

By adding more vegetables, you can turn pasta dishes into one-dish meals that are loaded with flavour. Plus, they're that much healthier for you and your family.