Italian Cheese Stuffed Shells (skinny)

By learen

Ingredients

• 1 medium onion, chopped
• 1/2 c chopped green pepper
• 1/2 c chopped sweet red pepper
• 1/2 lb sliced mushrooms
• 2 garlic cloves, minced
• 1 1/2 c water
• 1 can (14.5oz)Italian stewed tomatoes
• 1 can (6oz) tomato paste
• 1 1/2 t Italian seasoning
• 2 eggs slightly beaten
• 1 carton (15oz)reduced fat ricotta cheese
• 2 c shredded part skim mozzarella cheese, divided
• 1/2 c grated Parmesan
• 21 jumbo pasta shells, cooked and drained

Details

Servings 7

Preparation

Step 1

In a nonstick skillet coated with Pam, cook onion and peppers over med heat for 2 min. Add mushrooms, cook 5 min longer and add garlic; cook 1 min longer. Stir in the water, tomatoes, paste, and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 min.

Meanwhile in a small bowl, combine eggs, ricotta, 1/2 c mozzarells and parmesan cheeses. Stuff into shells. Spread 1 c vegetable sauce in a 13x9 pan coated with Pam. Arrange shells over sauce; top with remaining sauce.

Cover and bake at 350 for 45 min. Uncover and sprinkle with the rest of the mozzarella. Bake 5-10 min longer or until bubble and cheese is melted. Let stand for 5 min before serving.