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.
Pour some sauce into each 8x8 dish. Arrange shells. Top with sauce and remaining cheese.
Refrigerate until cold, cover and freeze.
Thaw overnight, then bake at 350 for 45 minutes.
Shells may be frozen individually. Top with sauce and cheese and microwave on medium for 5-8 minutes.
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