Recipe: Vegetable-Stuffed Jumbo Shells

VEGETABLE-STUFFED JUMBO SHELLS

12 uncooked jumbo pasta shells
1 (14 1/2 ounce) can vegetable broth
1 medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into one-fourth inch pieces (1 cup)
1 medium zucchini, cut into one-fourth inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned, dry bread crumbs

Cook and drain pasta shells as directed on package.

Heat broth to boiling in two-quart saucepan. Stir in carrot and potato. Cook two to four minutes or until crisp-tender.

Stir in zucchini and broccoli. Cook one minute. Drain vegetables, reserving broth.

Preheat oven to 400 degrees F.

Mix together the vegetables, basil, one tablespoon of the cheese and one tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture.

Pour reserved broth into square baking dish (8-by-8-by-2 inches). Place shells, filled sides up, in baking dish.

Mix remaining cheese and bread crumbs and sprinkle over the shells.

Bake uncovered for 10-12 minutes, or until bread crumbs are golden brown.

To serve, spoon broth from dish over shells.

Makes about four servings
Source: Betty Crocker's A Passion For Pasta