Ingredients
1 medium onion, chopped1/2 cup chopped green pepper1/2 cup chopped sweet red pepper1/2 pound sliced fresh mushrooms2 garlic cloves, minced1-1/2 cups water1 can (14-1/2 ounces) Italian stewed tomatoes1 can (6 ounces) tomato paste1-1/2 teaspoons Italian seasoning2 large eggs, lightly beaten1 carton (15 ounces) reduced-fat ricotta cheese2 cups shredded part-skim mozzarella cheese, divided1/2 cup grated Parmesan cheese21 jumbo pasta shells, cooked and drained
Preparation
In a large nonstick skillet coated with cooking spray, cook onion and peppers over medium heat 2 minutes. Add mushrooms; cook 4-5 minutes until tender. Add garlic; cook 1 minute longer Stir in water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer 30 minutes.
Meanwhile, preheat oven to 350°. In a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff into shells. Spread 1 cup vegetable sauce in a 13x9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
Cover and bake 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.
