Veggie Pasta Shells

24 jumbo pasta shells
10 oz. vegetable broth or water
1 carrot, shredded
1 potato, shredded
1 onion finely chopped
2 cups ricotta or cottage cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup grated Parmesan cheese
1 tsp. dried Italian seasoning, optional
28 oz jar spaghetti sauce

Cook the jumbo pasta shells according to package directions. Rinse, drain and cool. In sauce pan heat broth or water to boiling. Stir in carrots, potatoes, and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, Parmesan cheeses and egg. Add Italian seasoning. Fill each cooked pasta shell.

Freeze at this point. To cook, either defrost and follow the cooking directions below, or increase cooking time to 45-60 minutes.

Pour 1-2 cups spaghetti sauce on bottom of pan, place the filled shells in the dish, and cover with the remaining spaghetti sauce. Cook at 350 degrees for 20-25 minutes. Sprinkle with additional Parmesan cheese.