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Vegetable-Stuffed Shells with Creamy Cheese Sauce



Make the Pasta

1. Cook pasta shells according to package directions.  Rinse and set aside.

Make the Filling

1. Sauté onion in a large skillet until golden.
2. Add tomato paste, brown sugar, and spices and mix until combined.  Cool for 5–10 minutes.
3. Stuff pasta shells with vegetable filling and place seam-side down in two 9×13-inch (20×30-centimeter) pans.
4. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
5. Add the rest of the vegetables and sauté an additional 5–7 minutes over medium heat so that the liquid evaporates while cooking.  Be sure to stir every so often, sautéing until slightly soft but not mushy. Keep over medium heat so that the liquid evaporates while cooking.

Make the Cheese Sauce

1. Combine 1 cup milk and flour in a saucepan; stir with a whisk.  Stir in remaining milk and salt; bring to a boil over medium heat, stirring frequently.  Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly.  Remove from heat.
2. Mix in cheese and pepper, stirring until cheese melts.  Once cheese has melted, immediately pour the hot sauce over the pasta shells.
3. Bake covered for 15–20 minutes or until heated through.