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Veggie Pasta Shells by Leslie Marshall serves: 8

Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.
Prep Time: 30 minutes
Cook Time: 25 minutes

Ingredients:

24 uncooked jumbo pasta shells

1 (10-ounce) can vegetable broth

1 carrot, minced

1 potato, peeled and diced

1 onion, finely chopped

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) jar spaghetti sauce

1/4 cup grated Parmesan cheese

Directions:

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, 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 9x13" 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.