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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook and drain pasta as directed on package, just until al dente. | 2. Heat broth to boiling in 2 quart saucepan. | 3. Stir in carrot and potato; cook 2 to 4 minutes until crisp tender. | 4. Stir in zucchini and broccoli; cook 1 minute. | 5. Drain vegetables, reserving liquid. | 6. Heat oven to 400 F. | 7. Mix vegetables, basil, 1 tablespoon of cheese and 1 tablespoon of breadcrumbs. | 8. Fill cooked shells with mixture. | 9. Pour reserved vegetable liquid into a square baking dish, 8X8 inches. | 10. Place shells in dish. | 11. Mix remaining cheese and bread crumbs and sprinkle over shells. | 12. Bake 10 to 12 minutes or until crumb mixture is golden brown. | 13. When serving, spoon liquid over shells. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jumbo pasta shell	12	ounces	uncooked	302.6	0.0	67.32	1.7
vegetable broth	1	can		196.68	31.886	7.2116	4.6488
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
potato	1	cup	diced	115.5	26.235	3.075	0.135
zucchini	1	cup	diced	21.08	3.8564	1.5004	0.3968
broccoli	1/2	cup	chopped	15.47	3.0212	1.2831	0.1684
basil leaf	1	tablespoon	chopped	302.6	0.0	67.32	1.7
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
breadcrumb	2	tablespoons	seasoned	302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.