Stuffed Shells #4, vegetarian
Source of Recipe
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Recipe Link: http://busycooks.about.com/od/meatlessentreerecipes/r/veggiepastashel.htm Stuffed Shells #4, vegetarian
24 jumbo pasta shells
1, 10 ounce container vegetable broth
1 minced carrot
1 peeled and diced potato
1 finely chopped onion
2 cups part-skim Ricotta cheese
1 cup shredded Mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1, 28 ounce container meatless spaghetti sauce
1/4 cup grated Parmesan cheese
Cook pasta al dente according to package directions.
Rinse, drain, and let cool.
In a large saucepan, heat broth to boiling.
Stir in carrots, potatoes and onions.
Cook 3-4 minutes until vegetables are tender.
Drain vegetables well and combine with Ricotta,
Mozzarella, egg, and 1/2 cup Parmesan cheese in
a large bowl.
Stir in Italian seasoning.
Fill each shell with the cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a
9x13x2 inch baking pan. (May make up smaller containers
for freezing here)
Arrange stuffed shells in a single layer, open side up,
on the sauce.
Pour remaining sauce over top.
Sprinkle with 1/4 cup Parmesan cheese.
To bake immediately:
Cover with foil and bake at 350 degrees F. for 20
minutes. Then uncover and bake for 10-15 minutes longer
or until hot and bubbly.
Makes 8-10 servings.
To freeze:
Refrigerate at this point until cold.
Then wrap, label, and freeze for 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.
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