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Categories:
pasta shells olive oil zucchini portobello mushrooms onion Ricotta cheese Mozzarella cheese Provolone cheese Romano cheese egg Italian seasoning red pepper spaghetti sauce Parmesan cheese
Viewed: 44 - Published at: a year agoIngredients
- 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
Method
- 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.
- 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°.
