From: Betty Crocker's Passion For Pasta Cookbook
Prep: 25 min; Bake: 12 min; 4 Servings
12 Uncooked jumbo pasta shells
1 can (14 1/2 oz) ready-to-serve vegetable broth
I medium carrot, finely chopped (1/2 cup)
1 medium potato, peeled and cut into 1/4-inch pieces (1 cup)
1 medium zucchini, cut into 1/4-inch pieces (1 cup)
1/2 cup finely chopped broccoli
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned dry bread crumbs
Cook and drain pasta as directed on package. Heat broth to boiling in 2-quart saucepan. Stir in carrot and potato. Cook 2 to 4 minutes or until crisp-tender. Stir in zucchini and broccoli. Cook 1 minute. Drain vegetables, reserving broth.
Heat oven to 400 degrees. Mix vegetables, basil, 1 tablespoon of the cheese and 1 tablespoon of the bread crumbs. Fill cooked shells with vegetable mixture. Pour reserved broth into square baking dish, 8x8x2 inches. Place shells, filled sides up, in the baking dish. Mix remaining cheese and bread crumbs; sprinkle over shells.
Bake uncovered 10 to 12 minutes or until bread crumbs are golden brown. To serve, spoon broth from dish over shells.
Additional notes: I boiled 2 chicken breasts, shredded them, and added them to the vegetable mixture. Also, I think it would also be very good to serve with an alfredo sauce on top.