Veggie Pasta Shells

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      Veggie Pasta Shells
      24 uncooked jumbo pasta shells
      2 tbs olive oil
      1 carrot, minced
      8-oz pkg mushrooms, chopped
      1 onion, finely chopped
      2 cups part-skim 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 or use your own
      1/4 cup grated Parmesan cheese
      Cook pasta according to package directions. Rinse, drain, and let cool.
      In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6-8 minutes.

      Combine with ricotta, mozzarella, egg, and 1/2 cup 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 9×13″ baking pan.

      Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup 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.
      To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
      eat-1  smilie

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