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Three-Cheese Shells Recipe

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This is a hearty meatless entree. It's easy to prepare ahead, then bake just in time for dinner.—June Barrus, Springville, Utah

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Three-Cheese Shells Recipe

Prep: 20 min. Bake: 30 min.

Yield: 9 Servings

20 30 50

Ingredients

1 package (12 ounces) jumbo pasta shells
3 cups (24 ounces) ricotta cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped green pepper
1/2 cup chopped fresh mushrooms
2 tablespoons dried basil
2 eggs, lightly beaten
2 garlic cloves, minced
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 jars (one 28 ounces, one 14 ounces) spaghetti sauce, divided

Directions

Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13-in. x 9-in. baking dishes.
Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells.
Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 512 calories, 24 g fat (13 g saturated fat), 116 mg cholesterol, 1,084 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g protein.

Originally published as Three-Cheese Shells in Taste of Home February/March 2003, p18

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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