Italian Cheese Stuffed Shells

Ingredients

1 medium onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
11/2 cups water
1 can (14 1/2 oz.) Italian stewed tomatoes
1 can tomato paste
1 1/2 teaspoons Italian seasoning
2 eggs, lightly beaten
1 carton reduced fat ricotta cheese
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
21 jumbo pasta shells, cooked and drained

In a large non-stick skillet coated with cooking spray, cook the onion, peppers and garlic over medium heat for 2 minutes. Add mushrooms, cook 4-5 minutes longer or until tender. Stir in the water, tomatoes, tomato paste and Italian seasoning. Bring to a boil. Reduce the heat, cover and simmer for 30 minutes.

Meanwhile in a small bowl, combine eggs, ricotta, 1/2 cup mozzarella and Parmesan cheeses. Stuff  into the shells. Spread 1 cup vegetable sauce in a 13x9 inch baking dish coated with cooking spray. Arrange shells over sauce, top with remaining sauce.

Cover and bake at 350F for 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.