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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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This is a hearty meatless entree. It's easy to prepare ahead, then bake just in time for dinner.June Barrus, Springville, Utah Ingredients:
1 package (12 ounces) jumbo pasta shells |
3 cups (24 ounces) ricotta cheese |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
1/2 cup chopped green pepper |
1/2 cup chopped fresh mushrooms |
2 tablespoons dried basil |
2 eggs, lightly beaten |
2 garlic cloves, minced |
1/2 teaspoon seasoned salt |
1/4 teaspoon pepper |
2 jars (one 28 ounces, one 14 ounces) spaghetti sauce, divided |
Directions:
1. Cook pasta shells according to package directions. Drain and rinse in cold water. In a large bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13-in. x 9-in. baking dishes.
2. Stuff shells with the cheese mixture and place in a single layer over sauce. Pour the remaining spaghetti sauce over shells.
3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through. Yield: 9 servings.
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