Ingredients Jump to Instructions ↓

  1. 24 uncooked jumbo pasta shells

  2. 2 tablespoons olive oil

  3. 1 carrot, minced

  4. 1 (8-ounce) package mushrooms, chopped

  5. 1 onion, finely chopped

  6. 2 cups part-skim ricotta cheese

  7. 1 cup shredded mozzarella cheese

  8. 1 egg

  9. 1/2 cup grated Parmesan cheese

  10. 1 teaspoon dried Italian seasoning

  11. 1 (28-ounce) jar spaghetti sauce

  12. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions. Rinse, drain, and let cool.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


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