Wednesday, July 6, 2011

Stuffed Shells

This is one of my favorite meals for several reasons:
1. it's so easy and makes about 3 meals worth - love meals in the freezer!
2. my grandma used to make these every time she came to Iowa to visit - good memories!
3. they are delicious - yum!

Stuffed Shells
Prepare a box of large pasta shells according to the box, drain, and rinse with cold water.

Cheese mixture:
2 containers of ricotta cheese (30 oz. total)
1 cup grated mozzarella cheese
1/4 cup parmesan cheese
1 egg
1 T. parsley flakes
optional - 1 box frozen spinach, thawed and drained

When shells are cool enough to handle, put a heaping table spoon of cheese mixture into each shell and lay them on a cookie sheet. It should come out pretty even with shells and cheese mixture. I usually end up with a few shells left over because I over stuff mine :)

Freeze the shells on the cookie sheet and then transfer them to a zip lock bag. When you want to enjoy your shells, lay them in a baking dish seam side down (about 3-4 shells per adult) and cover generously with your favorite pasta sauce. Bake shells at 350 degrees for about 40 minutes.


  1. I love those shells that grandma used to make.

  2. I had some left over ricotta cheese and shells so I made these. Do you cook from frozen or do they need to be thawed first? Thanks for sharing.


  3. They don't have to be frozen. If they are freshly made or thawed, they probably only need to bake for about 30 minutes. Enjoy!