Stuffed Shells Recipe for the Freezer

[{"selector":"#anim-612d8f90-b379-4db6-b986-4dcabe1e3611","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8cdc5732-7bce-4738-8dde-ee4f94843939","keyframes":{"transform":["translate3d(100.00000%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Stuffed Shells are a classic comfort food. Jumbo pasta shells stuffed with a creamy, cheesy filling flavored with fresh herbs and topped with a rich marinara sauce. Learn more

Combine the ricotta cheese, parmesan cheese, egg, basil, and parsley. Mix well.

Once cooled, take the shells, one at a time, and fill with the cheese mixture.

Place each shell seam side down in the prepared 9×13 pan.

When the pan is full and all shells have been filled, pour the remaining sauce over the shells and top with mozzarella cheese.

Bake at 350˚ for 35 minutes or until it gets nice and bubbly and slightly browned on top. You can garnish with a little extra parsley if you have it, just to make it pretty.

Prepare the stuffed shells as directed, but do not bake. Simply cover with aluminum foil and label the top and place in the freezer.

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