Veggie Pasta Shells
24 uncooked jumbo pasta shells 1 14-oz. can vegetable broth 1 minced carrot 1 potato, peeled and
diced 1 onion, finely chopped 2 cups 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.
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