Veggie Pasta Shells (Oamc)
- 24 uncooked jumbo pasta shells
- 10 ounces vegetable broth
- 1 carrot, minced
- 1 potato, peeled and diced
- 1 onion, finely chopped
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried Italian seasoning
- 28 ounces spaghetti sauce
- Cook pasta according to package directions. Rinse, drain, and let cool.
- In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender.
- Drain vegetables well. (You can mash these up a bit if that's what it takes to hide the veggies!) Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
- Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with additional Parmesan cheese.
- To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
- Cover with foil and bake at 350u0b0F for 20-30 minutes or until hot and bubbly.
pasta shells, vegetable broth, carrot, potato, onion, ricotta cheese, mozzarella cheese, egg, parmesan cheese, italian seasoning, spaghetti sauce
Taken from www.food.com/recipe/veggie-pasta-shells-oamc-125496 (may not work)