Freeze these jumbo stuffed shells either in
a casserole covered with sauce, or freeze the individual shells in small bags
without the sauce. That way you can take out one or two and zap in the
microwave for a fast lunch.
Ingredients:24 uncooked jumbo pasta shells
·
2 tablespoons olive oil
·
1 carrot, minced
·
1 (8-ounce) package mushrooms,
chopped
·
1 onion, finely chopped
·
2 cups part-skim ricotta cheese
·
1 cup shredded mozzarella cheese
·
1 egg
·
1/2 cup grated Parmesan cheese
·
1 teaspoon dried Italian seasoning
·
1 (28-ounce) jar spaghetti sauce
·
1/4 cup grated Parmesan cheese
Preparation:
Cook pasta according to package directions.
Rinse, drain, and let cool.
In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6-8 minutes. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6-8 minutes. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have
to be precise. Use the carrot, potato, and onion you have on hand. Just use
common sense.
****The Recipe that I FINALLY decided on for March!! It really is SO YUMMY!!!
My family really liked this! Ross and I enjoyed it a lot, and 2 out of 3 of my kids did too! (The remaining child really is so picky!)
ReplyDeleteWe loved it...as did the missionaries that we fed with it. Every time they complimented it I told them to thank Sister Farnsworth. And since I totally forgot that I was feeding the missionaries (seems like I forget every month), I really loved having this great big meal all ready. The missionaries all loved it as well and finished off the entire casserole. I made a salad and maybe a side of broccoli (cant remember!) and it was all the meal needed. Thank you, Laura!
ReplyDeleteWe just ate our pasta shells tonight....FINALLY and to our suprise 4 out of 5 of us liked them:) They were still super yummy even after being frozen for over a month!!! Whooohoooo!!!
ReplyDelete