Stuffed Pasta with Tomato Mushroom Sauce – Per serving: 298 calories (28% calories from fat), 10 g total fat (4 g saturated fat), 16 g protein, 36 g carbohydrates, 6 g dietary fiber, 22 mg cholesterol, 211 mg sodium, 801 mg potassium
1/2 cup 57 g) shredded part-skim mozzarella cheese
Cook pasta in a large pot of boiling water according to package directions. Drain and set aside.
In a large nonstick skillet, heat the olive oil over medium-low heat. Add the onion and garlic. Sauté, stirring occasionally, until the onion is limp. Remove from the heat. Place the onion mixture in a bowl along with the ricotta cheese, spinach, Romano, oregano, pepper, and nutmeg. Stir to mix well. Use the cheese mixture to lightly stuff the pasta.
To make the sauce, add the olive oil to the same nonstick skillet. Place over medium heat and add the onion, garlic, bell pepper, and mushroom. Sauté, stirring occasionally, until the vegetables are soft and most of the liquid is evaporated. Stir in the oregano, basil, tomato sauce, tomato paste, and wine. Cook, stirring occasionally, until the sauce comes to a boil and thickens slightly.
Spread a fourth of the sauce mixture in a 13 by 9-inch (32.5 by 22/5 cm) casserole. Top with the filled pasta shells. Spoon the remaining sauce over and around the shells. Sprinkle with the mozzarella cheese. Cover with aluminum foil. (At this point, you may refrigerate for several hours or overnight.)
When read to bake, preheat the oven to 375°F (190°C, Gas Mark 5).
Bake for about 45 to 50 minutes, until heated through and bubbling around the edges. Uncover during the last 15 minutes of baking time to lightly brown the top. Let stand for 5 minutes before serving.
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