Print Options

Back to Italian Cheese-Stuffed Shells >

Include these items:

Select reviews >

Taste of Home Logo

Italian Cheese-Stuffed Shells

 Italian Cheese-Stuffed Shells
From Galesville, Wisconsin, Patty Tappendorf notes, “I found this recipe in a church cookbook and thought it was a great twist on traditional lasagna. I omitted the meat, and it’s just as yummy. Italian stewed tomatoes add robust flavor.”
7 ServingsPrep: 1 hour Bake: 50 min.

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1-1/2 cups water
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1-1/2 teaspoons Italian seasoning
  • 2 eggs, lightly beaten
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 21 jumbo pasta shells, cooked and drained

Directions

  • In a large nonstick skillet coated with cooking spray, cook onion and
  • peppers over medium heat for 2 minutes. Add mushrooms; cook 4-5
  • minutes until tender. Add garlic; cook 1 minute longer Stir in the
  • water, tomatoes, tomato paste and Italian seasoning. Bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes.
  • Meanwhile, in a small bowl, combine the eggs, ricotta, 1/2 cup
  • mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup
  • vegetable sauce in a 13-in. x 9-in. baking dish coated with cooking

2 of 2

Italian Cheese-Stuffed Shells (continued)

Directions (continued)

  • spray. Arrange shells over sauce; top with remaining sauce.
  • Cover and bake at 350° for 45 minutes. Uncover; sprinkle with
  • remaining mozzarella. Bake 5-10 minutes longer or until bubbly and
  • cheese is melted. Let stand for 5 minutes before serving. Yield: 7
  • servings.
Nutritional Facts: 3 stuffed shells with 3/4 cup sauce equals 351 calories, 11 g fat (6 g saturated fat), 99 mg cholesterol, 457 mg sodium, 39 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.