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Five Cheese Jumbo Shells Recipe

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This recipe for Five Cheese Jumbo Shells, by , is from How to Cook in Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Roquemore


24 uncooked jumbo pasta shells
1 T. olive oil
1 med. zucchini, shredded and squeezed dry
1/2 baby Portobello mushrooms, chopped
1 med. onion, finely chopped
2 C. reduced-fat ricotta cheese
1/2 C. shredded part-skim mozzarella cheese
1/2 C. shredded provolone cheese
1/2 C. grated Romano cheese
1 egg, lightly beaten
1 t. Italian seasoning
1/2 t. crushed red pepper flakes
1 jar meatless spaghetti sauce
1/4 C. grated parmesan

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 the ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables. Spread 1 C. sauce into a 13 X 9 baking pan 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.

Personal Notes:
Personal Notes:
Freeze it: Cool unbaked dish of shells; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350. Cover dish; bake 50 minutes. Uncover; bake 15 - 20 minutes longer or until heated through and a thermometer inserted in center reads 165.




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