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Categories:Viewed: 57 - Published at: 6 years ago
Ingredients
- 2 whole Zucchini Squash
- 2 whole Yellow Squash
- 1 whole Medium Sized Onion
- 1 whole Poblano Pepper (seeded)
- 2 whole Red Bell Peppers (seeded)
- 3 whole Carrots
- 2 cups Italian Blend Shredded Cheese
- 6 cups Mozzarella Shredded Cheese
- 2 containers Lowfat Ricotta Cheese (16oz Each)
- Salt And Pepper, to taste
Method
- Run all the veggies through the shred blade of your food processor.
- Place veggies in a strainer to drain off as much liquid as possible.
- When you think they have drained as much as possible, squeeze the veggies.
- Mix veggies and all the cheeses.
- Add salt and pepper to taste (usually about 1 tablespoon salt and 1 teaspoon pepper).
- Boil the jumbo shells in salted water until they are slightly undercooked.
- Once they are cool enough to handle, stuff shells with the cheese mixture.
- Place on a cookie sheet and freeze for about 20 minutes or until set.
- Then package in freezer bags.
- On an evening when you dont feel like cooking, place several frozen shells in a baking dish.
- Cover with marinara sauce and bake at 350 degrees for 30 to 45 minutes.
- These are yummy, and making them is half the fun.
