I currently don’t make a lot of freezer meals. In the season of life I’m in, they’re not really a necessity – but there have been times in my life where they were, and I made a lot of them! One of those times was before the birth of my third child. (I had a 4 year old and a 15 month old when my third was born). For several months before she was born, I’d just double my meals and freeze one. They sure came in handy after the baby came!
This meal is a great one to freeze, because it makes a “double” batch already. You can make one for dinner and one to put in the freezer all at the same time doing just the same amount of work!
Here’s the recipe. It makes two 9×13 casserole dishes full.
4 Cheese Stuffed Shells
Two 15-oz containers ricotta cheese
1.5 lb. mozzarella, 1/2 cubed, 1/2 shredded
One 15-oz container shredded Asiago cheese
1/2 cup Grated Parmesan cheese
1 box Jumbo pasta shells
1 jar spaghetti sauce
Cook the pasta according to directions on box. You want them a little al dente.
Next mix all of the ricotta, 1/2 pound diced mozzarella, 1/2 the asiago and all of the parmesan cheese to make your filling. You could also put in spinach or basil if you like. One of my children has an aversion to any spec of green in her food, but will eat this happily if I leave it out, so I do.
Take each shell and spoon in some filling. Place each one seam side down onto the spaghetti sauce.
At this point, if you are freezing the pan, cover with aluminum foil and freeze. When ready, bake covered from frozen state for 1 hour at 350 degrees or until heated all the way through. (You can remove the foil for the last 15 minutes).
For the pan you don’t freeze, cook the shells at 450 for 6-8 minutes – just to get everything nice and bubbly and brown your cheese a little.