Five-Cheese Jumbo Shells

Name: Five-Cheese Jumbo Shells
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 8 servings.
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

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

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. 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.
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°.

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.

Originally published as Veggie Stuffed Shells in Taste of Home September/October 2013

Reviews

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suefalk

May 25, 2018

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!
muffbear74

Jun 29, 2017

Love the fact that it has veggies in it; delicious!
CookyC61

Aug 25, 2014

I would ditch the zucchini and the mushrooms but other than that, it sounds pretty good.
ferndale52

Jul 4, 2014

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.
Donna Thompson

Feb 14, 2014

loved it!
alexis518

Dec 30, 2013

Great meatless meal and easy for a non-cook to prepare!
pretzelhead

Dec 10, 2013

I made this dish for my husband and he LOVED !!!
suefetzer

Nov 24, 2013

This is sooo good and simple to make. Will be making again.
kspence09

Nov 11, 2013

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.
DaniC2200

Aug 23, 2013

Great flavor & easy to make!! Nice way to use garden zucchini!