Using five cheeses in one dish doesn’t usually translate to a dish that’s considered light, but this meatless meal is proof that it can be done with great success (and flavor!) The shells freeze beautifully so leftovers are a cinch to save for another quick dinner option when you’re in a pinch for time.

Ingredients

• 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
• 1/2 cup grated Romano cheese
• 1 egg, lightly beaten
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes
• 1 jar (24 ounces) meatless spaghetti sauce
• 1/4 cup grated Parmesan cheese

Preparation

1. Preheat oven to 350°.
2. Cook shells according to package directions for al dente; drain and rinse in cold water.
3. In a large skillet, heat oil over medium-high heat. Add vegetables;
   cook and stir until tender.
4. Remove from heat.
5. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables.
6. Spread 1 cup sauce into a 13×9-in. baking dish coated with cooking
   spray.
7. Fill pasta shells with cheese mixture; place in baking dish.
   Top with remaining sauce. Sprinkle with Parmesan cheese.
8. Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted.
9. Let stand 10 minutes before serving.

Yield: 8 servings

Freezer option

Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.