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.

No additional tips available.

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

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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.

Five-Cheese Jumbo Shells

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