Ingredients: |
Ingredients: 24 uncooked jumbo pasta shells
1 Tbsp. Olive oil.
1 Medium zucchini shredded and squeezed dry.
1 medium onion finally chopped.
2 Cups reduced Fat ricotta cheese.
½ Cup shredded, part skim mozzarella cheese.
½ cup shredded provolone cheese.
½ cup Romano cheese.
1 Egg, lightly beaten.
1 tsp. Italian seasoning.
½ tsp. Crushed red pepper flakes.
24 oz. Jar meatless spaghetti sauce.
½ cup Grated Parmesan cheese.
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Directions: |
Directions:1) Preheat oven to 350º F. Cook shells according to package directions for al dente and drain.
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 the ricotta, mozzarella, provolone, and Romano cheese stirring in the egg seasonings and vegetables.
3) Spread 1 cup sauce into a 13 x 9-inch baking dish and cut it with cooking spray. Fill the pasta shells with cheese mixture and place in the baking dish. Top the shells with remaining sauce. Sprinkle with parmesan cheese.
4) Bake covered for 40 minutes. Then, bake uncovered for 10 additional minutes until cheese is melted. Let's stand 10 minutes before serving.
Note:
Using 5 cheeses in one dish does not usually translate to something that is considered light, but this meatless recipe is proof that it can be done with great success, and flavor. The Leftovers freeze beautifully, so leftovers are a cinch to save for another quick dinner.
Freezing instructions:
Cool the unbaked casserole cover and freeze. To use, partially thawed in the refrigerator overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 350º F. Cover the casserole with foil and bake for 15 minutes. Uncover and bake it for an additional 15 to 20 minutes longer, or until it is heated through, and the thermometer inserted in the center reads 165º F. |
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