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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Ingredients:
2 whole(s) carrots shredded or minced |
1 egg |
4 clove(s) garlic minced |
3/4 cup(s) grated parmesean |
1 tablespoon(s) italian seasoning |
1 box(es) jumbo shells, cooked (about 36) |
1 white or yellow onions minced |
2 cup(s) ricotta |
3 cup(s) shredded mozzarella |
26 ounce(s) pasta sauce homemade |
1 sweet potato shredded |
10 ounce(s) veggie broth |
Directions:
1. Heat broth to boil. Stir in vegetables and cook 4-5 minutes until tender. Drain, combine with ricotta, 1 cup Mozzerella, egg, 1/2 cup Parmesean, garlic and seasoning. Fill cooked shells.
2. Pour some sauce into each 8x8 dish. Arrange shells. Top with sauce and remaining cheese.
3. Refrigerate until cold, cover and freeze.
4. Thaw overnight, then bake at 350 for 45 minutes.
5. Shells may be frozen individually. Top with sauce and cheese and microwave on medium for 5-8 minutes.
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