In a large nonstick skillet coated with cooking
spray, cook onion and peppers over medium heat for
2 minutes. Add mushrooms; cook 4-5 minutes until
tender. Add garlic; cook 1 minute longer Stir in
the water, tomatoes, tomato paste and Italian
seasoning. Bring to a boil. Reduce heat; cover and
simmer for 30 minutes.
Meanwhile, in a small bowl, combine the eggs,
ricotta, 1/2 cup mozzarella and Parmesan cheeses.
Stuff into shells. Spread 1 cup vegetable sauce in
a 13-in. x 9-in. baking dish coated with cooking
spray. Arrange shells over sauce; top with
remaining sauce.
Cover and bake at 350° for 45 minutes. Uncover;
sprinkle with remaining mozzarella. Bake 5-10
minutes longer or until bubbly and cheese is melted.
Let stand for 5 minutes before serving.
Originally Submitted
1/1/2013
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