Veggie Pasta Shells

24 uncooked jumbo pasta shells
1 14-oz. can vegetable broth
1 minced carrot
1 potato, peeled and diced
1 onion, finely chopped
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1 egg
1/2 cup Parmesan cheese
1 tsp. dried Italian seasoning
28-oz. jar spaghetti sauce

Cook pasta according to package directions. Rinse, drain, and let cool.
In a large saucepan, heat broth to boiling. Stir in carrots, potatoes
and onions and cook 3-4 minutes until vegetables are tender. Drain
vegetables well. Combine with ricotta, mozzarella and Parmesan cheese
in a large bowl. Stir in Italian seasoning. Fill each shell with this
cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking
pan. Arrange stuffed shells in a single layer on the sauce. Pour
remaining sauce over top. Sprinkle with additional Parmesan cheese.
Cover with foil and bake at 350 F for 20-30 minutes or until hot and
bubbly.

Note: Can be frozen as a casserole or individual shells.
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