Low Fat Vegetable Stuffed Jumbo Shells
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 340.19 g uncooked jumbo pasta shells
- 411.06 g can ready to serve vegetable broth
- 118.29 ml finely chopped carrot
- 236.59 ml diced potato, 1/4 dice
- 236.59 ml diced zucchini, 1/4 dice
- 118.29 ml finely chopped broccoli
- 14.79 ml chopped fresh basil leaf
- 29.58 ml grated parmesan cheese
- 29.58 ml seasoned dry breadcrumbs
directions
- Cook and drain pasta as directed on package, just until al dente.
- Heat broth to boiling in 2 quart saucepan.
- Stir in carrot and potato; cook 2 to 4 minutes until crisp tender.
- Stir in zucchini and broccoli; cook 1 minute.
- Drain vegetables, reserving liquid.
- Heat oven to 400 F.
- Mix vegetables, basil, 1 tablespoon of cheese and 1 tablespoon of breadcrumbs.
- Fill cooked shells with mixture.
- Pour reserved vegetable liquid into a square baking dish, 8X8 inches.
- Place shells in dish.
- Mix remaining cheese and bread crumbs and sprinkle over shells.
- Bake 10 to 12 minutes or until crumb mixture is golden brown.
- When serving, spoon liquid over shells.
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RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.