A great freezer meal, these cheese stuffed shells are filled with mozzarella, parmesan, and ricotta cheese and baked in a rich marinara sauce.
Prep Time30 minutesmins
Cook Time1 hourhr
Total Time1 hourhr30 minutesmins
Course: Appetizer
Cuisine: American
Keyword: cheese, pasta
Servings: 4
Calories: 550kcal
Ingredients
1boxjumbo pasta shells
32ouncesricotta cheesecan also use cottage cheese
2cupsshredded mozzarella cheese
3/4cupgrated parmesan cheeseor whatever kind of parmesan you can easily acquire
3eggs
1teaspoonoregano
1/2teaspoonsalt
1/2teaspoonpepper
1canmarinara sauce28 ounces
Instructions
Cook the giant pasta shells according to the box directions for 1/2 of the recommended time. Drain in a colander and run cold water over them to stop the cooking process. Drain again.
1 box jumbo pasta shells
In a large bowl, place all of the other ingredients and stir until well blended.
Take shells, one at a time, and stuff with a large spoonful of the cheese filling.
Place the stuffed shells on a greased or wax paper-lined baking sheet. Once all shells are stuffed, place the sheet in the freezer for about an hour, or until shells are frozen hard. Remove the shells and put them in gallon-sized zipper seal freezer bags and return them to the freezer for longer term storage.
To bake: Spoon 1/2 of a jar or can of marinara sauce into the bottom of a baking dish. Top with the desired amount of shells. Spoon more sauce over the top of the shells. Cover this with foil and bake at 350 for 45 minutes or until shells are heated through and the sauce is bubbly.