CHEESY MUSHROOM-STUFFED SHELLS

Cheesy Mushroom-Stuffed Shells image

Stuffed mushrooms, stuffed shells-we like anything that's stuffed! Especially shells stuffed with mushrooms.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 4 servings

Number Of Ingredients 9

Ingredients

16 jumbo pasta shells, uncooked
2 Tbsp. olive oil
1 small onion, chopped
3/4 lb. cremini mushrooms, quartered
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup chopped fresh basil
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided
2 cups CLASSICO Tomato and Basil Pasta Sauce, divided

Steps:

Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms; cook 7 min., stirring occasionally. Remove from heat. Add ricotta, Parmesan, basil and half the Italian cheese blend; mix well.
Drain pasta. Spread 1 cup pasta sauce onto bottom of 2-1/2 qt. casserole. Spoon vegetable mixture into pasta shells; place in casserole dish. Cover.
Bake 20 min. Sprinkle with remaining Italian cheese blend; bake, uncovered, 10 min. or until shells are heated through and cheese is melted. Meanwhile, warm remaining pasta sauce.
Serve stuffed shells topped with warmed pasta sauce.

Nutrition Facts : Calories 560, Fat 25 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g