ITALIAN CHEESE-STUFFED SHELLS

Italian Cheese-Stuffed Shells image

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."

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 7 servings.

Number Of Ingredients 14

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 large eggs, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
2 cups shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained

Steps:

In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes. , Meanwhile, preheat oven to 350°. In a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13x9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce. , Cover and bake 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 351 calories, Fat 11g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 457mg sodium, Carbohydrate 39g carbohydrate (14g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges