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
Reviews
Keeper! I made this following the recipe exactly, but next time I would saut? the mushrooms and zucchini and drain on paper towel to remove more water content. I like the idea of freezing ready-made shells for a quick dinner!
Love the fact that it has veggies in it; delicious!
I would ditch the zucchini and the mushrooms but other than that, it sounds pretty good.
quick and easy, really like the added vegetables in the filling. froze half for another time. used my own marinara sauce from the tomatoes in my garden.
loved it!
Great meatless meal and easy for a non-cook to prepare!
I made this dish for my husband and he LOVED !!!
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 & easy to make!! Nice way to use garden zucchini!