Baked Tomato and Mushrooms Shells
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45 Min
Prep : 10 Min Cook: 35 Min
Hearty, filling and delicious. What could be a better recipe for a cool night than stick-to-your-ribs pasta with earthy mushrooms and tender tomatoes? Top this casserole with creamy cheese and you’ve got yourself a recipe to remember!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 cups large pasta shells, uncooked
2
2 Tbsp. olive oil
3
1 small onion, chopped
4
1 lb. (450 g) cremini mushrooms, quartered
5
1 cup Classico di Napoli Tomato & Basil Pasta Sauce
6
1/2 cup Kraft 100% Parmesan Shredded Cheese
7
1/2 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 2
Cook pasta according to package directions, omitting salt. Step 3
Heat oil in a large skillet on medium-high heat; add onions and cook 3 min. Add mushrooms; cook 7 min., stirring occasionally. Add sauce, cooked pasta and Parmesan. Stir to combine. Spoon into 13x9-inch baking dish; sprinkle with Mozza. Cover; bake 20 min. or until heated through. Kraft Kitchen Tips!
Special Extra
Add 1/4 cup Classico Basil Pesto di Genova when stirring in pasta sauce for added flavour.
Special Extra
Sprinkle with 1/4 cup chopped fresh parsley before serving.
Nutrition
Calories
510
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 5 g
25 %
Cholesterol 20 mg
Sodium 460 mg
19 %
Carbohydrate 72 g
Fibre 4 g
Sugars 8 g
Protein 21 g
Vitamin A
10 %
Vitamin C
8 %
Calcium
25 %
Iron
30 %
Servings
4 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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