Cheesy Mushroom-Stuffed Shells

• 16 jumbo pasta shells, uncooked
• 2 Tbsp. olive oil
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 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 CLASSICO FAMILY FAVORITES Traditional Pasta Sauce, divided

1. Heat oven to 375 degrees F.
2. Cook pasta as directed on package, omitting salt.
3. Meanwhile, heat oil in large skillet on medium-high heat.
4. Add onions; cook and stir 3 min.
5. Add mushrooms; cook 7 min., stirring occasionally.
6. Remove from heat.
7. Add ricotta, Parmesan, basil and half the Italian cheese blend; mix well.
8. Drain pasta.
9. Spread 1 cup pasta sauce onto bottom of 2-1/2 qt.
10. casserole.
11. Spoon vegetable mixture into pasta shells; place in casserole dish.
12. Cover.
13. Bake 20 min.
14. Sprinkle with remaining Italian cheese blend; bake, uncovered, 10 min.
15. or until shells are heated through and cheese is melted.
16. Meanwhile, warm remaining pasta sauce.
17. Serve stuffed shells topped with warmed pasta sauce.

pasta shells, olive oil, onion, cremini mushrooms, pollyo natural part skim ricotta cheese, parmesan cheese, fresh basil, italian, pasta sauce

Taken from www.kraftrecipes.com/recipes/cheesy-mushroom-stuffed-shells-186765.aspx (may not work)