Veggie Pasta Shells

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Veggie Pasta Shells

 

Freeze these jumbo stuffed shells either in a casserole covered with

sauce, or freeze the individual shells in small bags without the

sauce. That way you can take out one or two and zap in the microwave

for a fast lunch.

INGREDIENTS:

 

* 24 uncooked jumbo pasta shells

* 10 oz. can 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 tsp. dried Italian seasoning

* 28 oz. jar spaghetti sauce

 

PREPARATION:

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. Combine with ricotta, mozzarella, egg, 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 350 degrees for 20-30 minutes or until hot

and bubbly. Serves 8-10

 

Prep Time : 35min

Cook Time : 35min

Course : Entree

Special : Vegetarian

Type of Prep : Assemble, Bake, Freeze, Simmer

 

Penny