Veggie Pasta Shells

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  • 55 mins
  • Prep: 30 mins,
  • Cook: 25 mins
  • Yield: 8-10 servings
Ratings (6)
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.

What You'll Need

  • 24 uncooked jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 carrot, minced
  • 1 (8-ounce) package 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 teaspoon dried Italian seasoning
  • 1 (28-ounce) jar spaghetti sauce
  • 1/4 cup grated Parmesan cheese

How to Make It

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 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.

Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.