- June 14, 2014 at 6:55 pm #342943mosParticipant
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
1/2 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.
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