Low Fat Vegetable Stuffed Jumbo Shells
Steps
Cook and drain pasta as directed on package , just until al dente.
Heat broth to boiling in 2 quart saucepan.
Stir in carrot and potato.
Cook 2 to 4 minutes until crisp tender.
Stir in zucchini and broccoli.
Cook 1 minute.
Drain vegetables , reserving liquid.
Heat oven to 400 f.
Mix vegetables , basil , 1 tablespoon of cheese and 1 tablespoon of breadcrumbs.
Fill cooked shells with mixture.
Pour reserved vegetable liquid into a square baking dish , 8x8 inches.
Place shells in dish.
Mix remaining cheese and bread crumbs and sprinkle over shells.
Bake 10 to 12 minutes or until crumb mixture is golden brown.
When serving , spoon liquid over shells.
Ingredients
jumbo pasta shells, vegetable broth, carrot, potato, zucchini, broccoli, fresh basil leaf, parmesan cheese, dry breadcrumbs