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    You are in: Home / Recipes / Veggie Pasta Shells (Oamc) Recipe
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    Veggie Pasta Shells (Oamc)

    Veggie Pasta Shells (Oamc). Photo by tamalita62

    1/3 Photos of Veggie Pasta Shells (Oamc)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Tish's Note:

    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?

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to package directions. Rinse, drain, and let cool.
    2. 2
      In a large saucepan, heat broth to boiling. Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender.
    3. 3
      Drain 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.
    4. 4
      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 additional Parmesan cheese.
    5. 5
      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.
    6. 6
      Cover with foil and bake at 350°F for 20-30 minutes or until hot and bubbly.

    Ratings & Reviews:

    • on August 14, 2007

      55

      Excellent recipe Tish! My kids all loved this. Even the 2 that don't usually eat sauce on their pasta ate this up! I did mash the veggies quite well and they blended in really well with the cheeses. My DS loved this so much he took them in his thermos for lunch today. I made this on a cooking day and filled the shells by putting the mixture into a large zipper bag and snipping off the corner. Then I could "pipe" it into the shells and it was a lot less messy. Thanks for sharing such a great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 04, 2011

      55

      Amazing recipe. I doubled it and was able to get 3 different meals out of it for my family. With leftovers for lunch. I plan to try and sneak other veggies into the stuffing later on.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2011

      55

      Very tasty! We took the hint from JillAZ and filled up a baggie with the filling, snipped the end and filled the shells. That worked very nicely! I used chicken broth instead of veggie broth (didn't have any) but ptherwise followed the recipe as written. I didn't have to "hide" the veggies so next time, I'll add MORE veggies and maybe some spinach. Thanks for posting; this goes in the rotation!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Veggie Pasta Shells (Oamc)

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 260.7
     
    Calories from Fat 135
    51%
    Total Fat 15.0 g
    23%
    Saturated Fat 8.6 g
    43%
    Cholesterol 72.2 mg
    24%
    Sodium 471.7 mg
    19%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.2 g
    25%
    Protein 14.9 g
    29%

    The following items or measurements are not included:

    jumbo pasta shells

    dried Italian seasoning

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