Veggie Stuffed Shells

• 2 whole Zucchini Squash
• 2 whole Yellow Squash
• 1 whole Medium Sized Onion
• 1 whole Poblano Pepper (seeded)
• 2 whole Red Bell Peppers (seeded)
• 3 whole Carrots
• 2 cups Italian Blend Shredded Cheese
• 6 cups Mozzarella Shredded Cheese
• 2 containers Lowfat Ricotta Cheese (16oz Each)
• Salt And Pepper, to taste

1. Run all the veggies through the shred blade of your food processor.
2. Place veggies in a strainer to drain off as much liquid as possible.
3. When you think they have drained as much as possible, squeeze the veggies.
4. Mix veggies and all the cheeses.
5. Add salt and pepper to taste (usually about 1 tablespoon salt and 1 teaspoon pepper).
6. Boil the jumbo shells in salted water until they are slightly undercooked.
7. Once they are cool enough to handle, stuff shells with the cheese mixture.
8. Place on a cookie sheet and freeze for about 20 minutes or until set.
9. Then package in freezer bags.
10. On an evening when you dont feel like cooking, place several frozen shells in a baking dish.
11. Cover with marinara sauce and bake at 350 degrees for 30 to 45 minutes.
12. These are yummy, and making them is half the fun.

zucchini, onion, pepper, red bell peppers, carrots, italian blend, cheese, containers, salt

Taken from tastykitchen.com/recipes/main-courses/veggie-stuffed-shells/ (may not work)