Veggiepastashellsoamc Recipes

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VEGGIE PASTA SHELLS (OAMC)



Veggie Pasta Shells (Oamc) image

As with all of us, I'm trying to get more veggies in my child. Here is one way to slip some in without them noticing?

Provided by TishT

Categories     Pasta Shells

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

24 uncooked jumbo pasta shells
10 ounces 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 teaspoon dried Italian seasoning
28 ounces spaghetti sauce

Steps:

  • 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. (You can mash these up a bit if that's what it takes to hide the veggies!) 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°F for 20-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 260.8, Fat 15, SaturatedFat 8.6, Cholesterol 72.2, Sodium 471.7, Carbohydrate 16.5, Fiber 2.4, Sugar 6.3, Protein 14.9

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