Veggie Stuffed Shells

Make-ahead casserole (makes 3) can be frozen and later cooked. Individual shells can be frozen and later heated in sauce.

Yield: 3 servings ( Serving Size: dinners )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
For Thawed Casserole: 0 Minute


  • 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


  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.
January 2012

This recipe is a personal recipe added by Oddity123 and has not been tested or endorsed by MyRecipes.

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