{Make Ahead Meals} Veggie Stuffed Shells

We’ve received a couple different types of stuffed shells: Mexican style, cheese, spinach & these veggie stuffed ones. All were excellent, but since I have this recipe, on hand, I’ll share this one first. Beth found the recipe from makeaheadmeals.

Veggie Stuffed Pasta Shells
Ingredients
24 uncooked pasta shells
1 10 oz can vegetable broth
1 carrot, minced
1 potato, peeled & diced
1 onion, finely chopped
2 c part-skim ricotta cheese
1 c shredded mozzarella cheese
1 egg
1/2 graded parmesan cheese
1 tsp Italian seasoning
1 jar spaghetti sauce
1/4 c parmesan cheese
1 c shredded mozzarella cheese

Cook pasta according to directions. Rinse, drain & set aside to let cool.

In a big saucepan, boil broth. Add in carrots, potatoes, & onions. Cook for 3-4 mins or until veggies are tender. Drain veggies well. Combine with egg, ricotta, mozzarella, & parmesan cheese, & seasoning in a large bowl.

Fill each shell with cheese & veggie mixture.

Beth then put shells in a freezer safe bag, four at a time. She refrigerated until they were cold, then froze & brought them to us. To cook them, we placed the shells in a microwave safe bowl, topped with spaghetti sauce & parmesan cheese. We microwaved at 40% until thawed, topped with mozzarella then microwaved for an additional 1-3 minutes until it was hot.

If you wanted to cook the shells immediately {or want to bake thawed shells vs microwave the frozen shells}, add half the sauce to a baking dish. Place the shells in the dish in a single layer. Top with the cheeses. Bake on 350 for 20 mins covered then 15-20 mins uncovered. We did this Tuesday night & they were awesome. Enjoy!

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