Veggie Pasta Shells
simplesahm | March 26, 2007 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 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
http://busycooks.about.com/od/pastacasserolerecipes/r/vegepastashells.htm
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