Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 8-10 servings
- 24 uncooked jumbo pasta shells
- 2 tablespoons olive oil
- 1 carrot, minced
- 1 (8-ounce) package mushrooms, chopped
- 1 onion, finely chopped
- 2 cups part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 (28-ounce) jar spaghetti sauce
- 1/4 cup grated Parmesan cheese
In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6-8 minutes. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
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 1/4 cup Parmesan cheese.
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.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.