Five-Cheese Jumbo Shells Recipe

By barbsjustagirl

Ingredients

• 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 Eggland's Best 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

Preparation

Step 1

Preheat oven to 350°. Cook shells according to package directions for al dente; drain.

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.
Yield: 8 servings.