These have been a favorite of mine since I was a little girl. You should be able to find a recipe for stuffed shells printed on the back of one or more of the boxes of jumbo pasta shells in your local grocery store. That’s what I typically use when I make stuffed shells. But if you can’t find a recipe there, here’s a good one you can use:
Italian Cheese-Stuffed Shells
1 medium onion, chopped
1.2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/2 lb. sliced fresh mushrooms
1.5 cups water
1 can (14.5 oz.) Italian stewed tomatoes
1 can (6 oz.) tomato paste 1.5 tsp. Italian seasoning
2 eggs, lightly beated
1 carton (15 oz.) reduced-fat ricotta cheese
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained
In a large nonstick skillet coated with non-stick cooking spray, cook the onion, peppers and garlic over medium heat for 2 minutes. Add mushrooms; cook 4-5 minutes longer or until tender. Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes.***
Meanwhile, in a small bowl, combine the eggs, ricotta, 1/2 cup mozzarella and Parmesan. Stuff into shells. Spread 1 cup vegetable sauce into a 13x9x2 in. baking dish coated with nonstick cooking spray. Arrange shells over sauce; top with remaining sauce.
Cover and bake at 350 for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 min. before serving.
*** Store bought spaghetti sauce works just as well.