I was asked to share some of our freezer/large family meals. So I have been working on getting some recipes together. I wanted to start with stuffed shells, these are so easy to make. So get ready to start filling your freezer!
I usually add in ground beef to the sauce, but I didn’t this go around. Feel free to add it in if you want.
This makes four 12×10 pans.
Get a large stock pot and fill it with water- don’t forget to add in the salt. Bring your water to a boil and add in your shells. Follow the cooking times on the box.
Mix the ricotta, mozzarella, parmesan together. Add the onion powder, garlic powder, and italian seasoning and mix well.
Drain and rinse your shells, than take your cheese mixture and fill your shells.
Take your trays and spread some sauce on the bottom of each one.
Once the pan is filled add the sauce and top it with the remaining cheese.
Bake them at 350 degrees for around 20 minutes or until your cheese is melted. Cover in needed.
Instructions for Freezing
Do not bake if you are freezing them. Wrap in two layers of aluminum foil, and two layers of plastic wrap. Don’t forget to write what it is, and the date. When you are ready, thaw it in the fridge and bake for 20 minutes.
- 2 boxes of jumbo shells
- 6 C mozzarella (reserve 2C for the top)
- 2 C parmesan (reserve 1C for the top)
- 4 C ricotta cheese
- 2.5 tsp onion powder
- 2.5 tsp garlic powder
- 2.5 tsp italian seasoning
- 6 C spaghetti sauce (reserve a little for the pans)