Cook Ahead & Freeze Veggie Pasta Shells
veggie pasta shells 
 
24   uncooked jumbo pasta shells
1   14oz can vegetable broth
1   minced carrot
1   potato, peeled and diced
1   onion, finely chopped
2 cup  ricotta cheese
1 cup  shredded mozzarella cheese
1   egg
1/2 cup  parmesan cheese
1 tsp  dried italian seasoning
28 oz.  jar 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. combine with ricotta, mozzarella and parmesan cheese 
in a large bowl. stir in italian seasoning. fill each 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. 
cover with foil and bake at 350 f for 20-30 minutes or until hot and 
bubbly. 
 
note: can be frozen as a casserole or individual shells. 
-- 
(ID: 9470) Mirror: rec.food.recipes: Tue, Dec 23, 2003


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