Five Cheese Jumbo Shells

These looked a little scary coming out of the pan, but boy oh boy, did they taste fabulous! My family chowed them down and kept asking for more!! Serving size was 3 a piece and the hubs went on the safe side and only gave the kids 1 or 2... They didn't last long before they were begging for 1 or 2 more! It was definitely a hit at my house. This is also an easy meal to double up on and freeze the second pan. I mean, while you are at it, you might as well make one for later! :)

Five Cheese Jumbo Shells
(recipe found in Taste of Home)

24 uncooked jumbo pasta shells
1 tablespoon olive oil
1 medium zucchini, shredded and squeezed dry
1/2 pound baby portobello mushrooms, chopped
1 medium onion, finely chopped
2 cups reduced fat ricotta cheese
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded provolone cheese
1/3 cup grated romano cheese
1 egg, lightly beaten
1 teaspoon italian seasoning
1/2 teaspoon crushed red pepper flakes
1 jar (24 ounce3) meatless spaghetti sauce
1/4 cup grated parmesan cheese

Preheat oven to 250. Cook shells according to package directions for al dente; drain. In a large skillet, heat oil over medium high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine the riccota, mozzarella, provolone and romano cheeses; stir in egg, seasonings and vegetables. Spread 1 cup sauce into a 9x13 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, uncovered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving.