Low Fat Vegetable Stuffed Jumbo Shells

• 12 ounces uncooked jumbo pasta shells
• 1 (14 1/2 ounce) canready to serve vegetable broth
• 12 cup finely chopped carrot
• 1 cup diced potato, 1/4 dice
• 1 cup diced zucchini, 1/4 dice
• 12 cup finely chopped broccoli
• 1 tablespoon chopped fresh basil leaf
• 2 tablespoons grated parmesan cheese
• 2 tablespoons seasoned dry breadcrumbs

1. Cook and drain pasta as directed on package, just until al dente.
2. Heat broth to boiling in 2 quart saucepan.
3. Stir in carrot and potato; cook 2 to 4 minutes until crisp tender.
4. Stir in zucchini and broccoli; cook 1 minute.
5. Drain vegetables, reserving liquid.
6. Heat oven to 400 F.
7. Mix vegetables, basil, 1 tablespoon of cheese and 1 tablespoon of breadcrumbs.
8. Fill cooked shells with mixture.
9. Pour reserved vegetable liquid into a square baking dish, 8X8 inches.
10. Place shells in dish.
11. Mix remaining cheese and bread crumbs and sprinkle over shells.
12. Bake 10 to 12 minutes or until crumb mixture is golden brown.
13. When serving, spoon liquid over shells.

jumbo pasta, canready, carrot, potato, zucchini, broccoli, fresh basil leaf, parmesan cheese, breadcrumbs

Taken from www.food.com/recipe/low-fat-vegetable-stuffed-jumbo-shells-25945 (may not work)