Veggie Pasta Shells (Oamc)

5.0(16)

As with all of us, I'm trying to get more veggies in my child. Here is one way to slip some in without them noticing?

by TishT·published 2005-06-10

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Pasta Shells

Servings

(8–10)

Total time

prep 15 min

Calories / serving

261 kcal

Ingredients (11)

serves

24 uncooked jumbo pasta shellspasta-shell
10 ounces vegetable brothvegetable-broth
1 carrot, mincedcarrot
1 potato, peeled and dicedpotato
1 onion, finely choppedonion
2 cups ricotta cheesericotta
1 cup shredded mozzarella cheesemozzarella
1 eggegg
1/2 cup grated parmesan cheeseparmesan
1 teaspoon dried Italian seasoning
28 ounces spaghetti saucespaghetti

Instructions (6 steps)

01Cook pasta according to package directions. Rinse, drain, and let cool.
02In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender.
03Drain vegetables well. (You can mash these up a bit if that's what it takes to hide the veggies!) Combine with ricotta, mozzarella and Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.

05To 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.

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Rich recipe — supports nutrition-aware planning.