Five-Cheese Jumbo Shells Recipe

Name: Five-Cheese Jumbo Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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

1
Preheat oven to 350u00b0. Cook shells according to package directions for al dente; drain and rinse in cold water.
2
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.
3
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.
4
Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
5
Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165u00b0.

2708

kcal

Calories

Fat

453

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 uncooked jumbo pasta shells, 1 tablespoon olive oil, 1 medium zucchini, shredded and squeezed dry, 1/2 pound baby portobello mushrooms, chopped, and more.

Yes, Five-Cheese Jumbo Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Cheese Jumbo Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions