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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.43 Kcal (785 kJ) | ||
| Calories from fat | 16.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 3% | |
|---|---|---|---|
| Cholesterol | 30.49mg | 10% | |
| Sodium | 129.72mg | 5% | |
| Potassium | 512.82mg | 11% | |
| Total Carbs | 34.61g | 12% | |
| Sugars | 2.64g | 11% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 8.72g | 17% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.2mg | 12% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.12 Kcal (340 kJ) | ||
| Calories from fat | 7.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 3% | |
|---|---|---|---|
| Cholesterol | 13.19mg | 10% | |
| Sodium | 56.15mg | 5% | |
| Potassium | 221.95mg | 11% | |
| Total Carbs | 14.98g | 12% | |
| Sugars | 1.14g | 11% | |
| Dietary Fiber | 1.22g | 11% | |
| Protein | 3.77g | 17% | |
| Vitamin C | 14.2mg | 55% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.9mg | 12% | |
| Calcium | 33mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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