|Stuffed Pasta Shells|
Now folks this sounds like a really complex recipe that is in reality fairly simple! I discovered this recipe when I first started freezer cooking! It is great to make up in double or triple batches, freeze the shells and then just pull out as needed! I will give more detailed instructions later.
Teenager #1 (AKA Lil' Sis) and Teenager #2 (my step daughter) LOVE this recipe! Since Teenager #2 happens to be visiting for Spring Break, I made this special for her! It's like comfort food for these two!
Also let me warn you...unless you are feeding a big group...this recipe makes enough for more than one meal. I used half this recipe for dinner tonight and made the other half for a friend of mine (she just loves my freezer meals!!)
Let's get started....
You will need Jumbo Shells, Mozzarella cheese, Parmesan cheese, Cottage or Ricotta Cheese, an egg, pepper and some Italian Seasoning.
Put you pasta shells on to boil...follow the instructions on the side of the box...we will come back to them in a minute.
Now at this point you can do two things...you can place this shell in the prepared baking dish....or you can put it on a jelly roll pan and flash freeze it for later. When I make a big batch I flash freeze these then package them in meal size portions in Ziploc bags for later use....a little spaghetti sauce and some cheese and you have a nice meal!
***Flash Freezing Instructions.
To flash freeze pasta shells, cook pasta according to package directions and fill with cheese filling. Place in a single layer on a jelly roll pan. Place in freezer for 1 to 2 hours...or until frozen hard. Remove from jelly roll pan and place in freezer bags. (3 shells is considered a serving)
To use....Remove from freezer and defrost in the refrigerator. Place in a baking dish on top of a layer of spaghetti sauce. Top with more spaghetti sauce and grated cheese. Bake at 350 degrees for 30 minutes.
God Bless, Mama D