Italian Cheese-Stuffed Shells
"From Galesville, Wisconsin, Patty Tappendorf notes, “I found this recipe in a church cookbook and thought it was a great twist on traditional lasagna. I omitted the meat, and it’s just as yummy. Italian stewed tomatoes add robust flavor.”..."
INGREDIENTS
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1 medium onion, chopped
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1/2 cup chopped green pepper
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1/2 cup chopped sweet red pepper
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1/2 pound sliced fresh mushrooms
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2 garlic cloves, minced
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1-1/2 cups water
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1 can (14-1/2 ounces) Italian stewed tomatoes
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1 can (6 ounces) tomato paste
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1-1/2 teaspoons Italian seasoning
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2 large eggs, lightly beaten
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1 carton (15 ounces) reduced-fat ricotta cheese
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2 cups shredded part-skim mozzarella cheese, divided
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1/2 cup grated Parmesan cheese
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21 jumbo pasta shells, cooked and drained
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