Stuffed mushrooms, stuffed shells—we like anything that's stuffed! Especially shells stuffed with mushrooms.
What You Need
Original recipe yields 4 servings
16 jumbo pasta shells, uncooked
2 Tbsp. olive oil
1 small onion, chopped
3/4 lb. cremini mushrooms, quartered
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup chopped fresh basil
1 cup KRAFT Shredded Italian* Five Cheese Blend, divided
2 cups OLIVO by CLASSICO Traditional Pasta Sauce, divided
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Let's Make It
Heat oven to 375ºF.
Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add mushrooms; cook 7 min., stirring occasionally. Remove from heat. Add ricotta, Parmesan, basil and half the Italian cheese blend; mix well.
Drain pasta. Spread 1 cup pasta sauce onto bottom of 2-1/2 qt. casserole. Spoon vegetable mixture into pasta shells; place in casserole dish. Cover.
Bake 20 min. Sprinkle with remaining Italian cheese blend; bake, uncovered, 10 min. or until shells are heated through and cheese is melted. Meanwhile, warm remaining pasta sauce.
Serve stuffed shells topped with warmed pasta sauce.
Serve with a crisp mixed green salad tossed with your favorite KRAFT Light Dressing.
Substitute CLASSICO Basil Pesto Pasta Sauce for the chopped basil.
Use a 13x9-inch baking dish instead of the casserole dish.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 55g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.