Five-Cheese Jumbo Shells Recipe
- 24 uncooked jumbo pasta shells
- 1 tablespoon olive oil
- 1 medium zucchini, shredded and squeezed dry
- 1/2 pound baby portobello mushrooms, chopped
- 1 medium onion, finely chopped
- 2 cups reduced-fat ricotta cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/2 cup grated Romano cheese
- 1 Eggland's Best Egg, lightly beaten
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 jar (24 ounces) meatless spaghetti sauce
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350°. Cook shells according to package directions for al dente; drain.
- In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables.
- Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese.
- Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Yield: 8 servings.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Five-Cheese Jumbo Shells(8)
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This is sooo good and simple to make. Will be making again.
This was a great recipe. It was great because I could freeze the extras. Also I would add more seasoning to the veggies. But other than that it was light and hearty at the same time.
Great flavor, and I love the added veggies. Like another reviewer, I also added some shredded carrot; will increase the seasoning a bit next time too.
Great flavor & easy to make!! Nice way to use garden zucchini!
fantastic! Love the veggies with the cheese. whole family loved it!
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