Italian Cheese-Stuffed Shells |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 7 |
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From Galesville, Wisconsin, Patty Tappendorf notes, âI found this recipe in a church cookbook and thought it was a great twist on traditional lasagna. I omitted the meat, and itâs just as yummy. Italian stewed tomatoes add robust flavor.â 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:
1. 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.
2. 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 spray. Arrange shells over sauce; top with remaining sauce.
3. 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.
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