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Three-Cheese Shells

Three-Cheese Shells
This is a hearty meatless entree. It's easy to prepare ahead, then bake just in time for dinner.—June Barrus, Springville, Utah
9 ServingsPrep: 20 min. Bake: 30 min.

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.
© Taste of Home 2013

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Three-Cheese Shells (continued)

Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013