Five-Cheese Jumbo Shells
TOTAL TIME: Prep: 45 min. Bake: 50 min. + standing
YIELD: 8 servings.
Using five cheeses in one dish doesn't usually translate to a dish that's considered light, but this meatless meal is proof that it can be done with great success—and flavor! The shells freeze beautifully, so leftovers are a cinch to save for another quick dinner when you're in a pinch for time. —Lisa Renshaw, Kansas City, Missouri
Ingredients
-
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 large 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
Directions
-
1.
Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water.
-
2.
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.
-
3.
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.
-
4.
Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts
3 stuffed shells: 298 calories, 9g fat (5g saturated fat), 55mg cholesterol, 642mg sodium, 36g carbohydrate (12g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC