Italian Cheese-Stuffed Shells

• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1/2 pound sliced fresh mushrooms
• 2 garlic cloves, minced
• 1-1/2 cups water
• 1 can (14-1/2 ounces) Italian stewed tomatoes
• 1 can (6 ounces) tomato paste
• 1-1/2 teaspoons Italian seasoning
• 2 large eggs, lightly beaten
• 1 carton (15 ounces) reduced-fat ricotta cheese
• 2 cups shredded part-skim mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 21 jumbo pasta shells, cooked and drained

1. In a
2. 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.
3. Meanwhile, preheat oven to 350u0b0. 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.
4. 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.

onion, green pepper, sweet red pepper, mushrooms, garlic, water, italian stewed tomatoes, tomato paste, italian seasoning, eggs, ricotta cheese, mozzarella cheese, parmesan cheese, pasta shells

Taken from www.tasteofhome.com/recipes/italian-cheese-stuffed-shells/ (may not work)