Veggie Stuffed Shells
From Pat Barger, adapted from About.com Busy Cooks
Cook 36 jumbo pasta shells as directed by the package, omitting oil and salt.
In a large saucepan heat 2 c water and 2 vege bouillon cubes to boiling. Stir in 1 1/2 minced carrot, 1 potato–peeled and finely diced and 2 c finely chopped onion. Cook 3 or 4 minutes until the vegetables are tender. Drain well and set aside.
Combine 3 c part skim ricotta cheese, 1 1/2 c shredded mozzarella cheese, 2 beaten eggs and 3/4 c grated fresh Parmesan. Stir in the vegetables,
1 t basil and 1 t oregano. Fill each cooked and cooled shell with this mixture.
Place 3 stuffed shells in each of 12 pint ziploc bags.
In each of 12 snack size ziploc bags, place
1/2 c marinara sauce (about 50 oz total) and close. Place the sauce bags in the bags with the shells and seal. Store in the freezer.
To serve, thaw shells in refrigerator for several hours. Place in a small oven or MW proof dish and top with sauce. Cook about 25 minutes in a 325 degree oven or a few minutes until well heated in the MW. Garnish with a little grated Parmesan when serving.
Makes 12 servings