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Five-Cheese Jumbo Shells

 Five-Cheese Jumbo Shells
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 option when you're in a pinch for time. —Lisa Rensshaw, Kansas City, Missouri
8 ServingsPrep: 45 min. Bake: 50 min. + standing

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 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

  • Preheat oven to 350°. Cook shells according to package directions
  • for al dente; drain and rinse in cold water.
  • 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.

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Five-Cheese Jumbo Shells (continued)

Directions (continued)

  • 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.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
Nutritional Facts: 3 stuffed shells equals 298 calories, 9 g fat (5 g saturated fat), 55 mg cholesterol, 642 mg sodium, 36 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.