Ingredients
24 uncooked jumbo pasta shells1 tablespoon olive oil1 medium zucchini, shredded and squeezed dry1/2 pound baby portobello mushrooms, chopped1 medium onion, finely chopped2 cups reduced-fat ricotta cheese1/2 cup shredded part-skim mozzarella cheese1/2 cup shredded provolone cheese1/2 cup grated Romano cheese1 large egg, lightly beaten1 teaspoon Italian seasoning1/2 teaspoon crushed red pepper flakes1 jar (24 ounces) meatless spaghetti sauce1/4 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. Cook shells according to package directions for al dente; drain and rinse in cold water.
In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables.
Spread 1 cup sauce into a 13x9-in. baking dish 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.
