Three Cheese Pasta Shells
Jumbo pasta shells filled with a ricotta, mozzarella, and Parmesan mix, then baked in marinara. Cheesy, classic, and crowd-pleasing.
Ingredients
- 1 (16 ounce) jar salsa
- 1 (8 ounce) can no-salt-added tomato sauce
- 1/2 cup shredded carrots 1/2 cup shredded zucchini
- 1/2 cup sliced fresh mushrooms 1/4 cup chopped green onions 1 garlic clove, minced
- 1 teaspoon canola oil
- 1 (15 ounce) container reduced-fat ricotta cheese
- 1/4 cup grated Parmesan cheese 1/4 cup shredded part-skim mozzarella cheese
- 1/4 cup egg substitute 2 teaspoons dried basil
- 16 jumbo pasta shells, cooked and drained
Description
- In a bowl, combine the salsa and tomato sauce; spread half in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray.
- In a skillet, saute the carrot, zucchini, mushrooms, onions and garlic in oil until crisp-tender. remove from the heat. stir in the cheeses, egg substitute and basil. Stuff into pasta shells; place in prepared baking dish. Top with the remaining salsa mixture. Cover and bake at 350 degrees F for 40-45 minutes or until heated through.
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