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Italian Cheese-Stuffed Shells Recipe

   
 

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     Italian Cheese-Stuffed Shells

Category   Entrees - Maindishes
Sub Category   None
Servings   7
Preptime   1 hr. 50 min.

Ingredients
1 medium onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1-1/2 cups water
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (6 ounces) tomato paste
1-1/2 teaspoons Italian seasoning
 
2 eggs, lightly beaten
1 carton (15 ounces) reduced-fat ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained

Instructions
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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