Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗

Stuffed Shells for the Freezer

Name: Stuffed Shells for the Freezer
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Italian-American
Ingredients: 2 12-oz packages jumbo pasta shells (cooked according to package directions and rinsed with cold water to prevent sticking); 2 15-oz containers ricotta cheese; 1 cup shredded Parmesan cheese; 1 Tbsp granulated garlic; 2 eggs; cooking spray; 2 lb ground beef (or ground pork or turkey; seasoned and fully cooked); 2 jars pasta sauce (any variety); 8 oz shredded mozzarella cheese (thick cut or whatever you can find)

Jumbo pasta shells packed with a garlicky ricotta-Parmesan filling, layered over saucy ground beef and blanketed in mozzarella. Assemble a batch of foil pans now and future you gets a bubbling baked pasta dinner with zero effort.

⏱ 70 min8 servingsItalian-Americanfreezer mealpastastuffed shellsmake aheadricotta

Ingredients

2 12-oz packagesjumbo pasta shells · cooked according to package directions and rinsed with cold water to prevent sticking
2 15-oz containersricotta cheese
1 cupshredded Parmesan cheese
1 Tbspgranulated garlic
2eggs
—cooking spray
2 lbground beef · or ground pork or turkey; seasoned and fully cooked
2 jarspasta sauce · any variety
8 ozshredded mozzarella cheese · thick cut or whatever you can find

Steps

1
Combine the ricotta cheese, Parmesan cheese, granulated garlic and eggs in a large mixing bowl. Wash your hands after touching raw egg.
2
Grease aluminum baking pans with cooking spray.
3
Mix the cooked ground meat with the pasta sauce in a separate mixing bowl. Scoop a large spoonful into each aluminum pan and spread it out to cover the bottom.
4
Stuff the cooked pasta shells with the ricotta mixture and lay them stuffed side up, side by side, in each pan.
5
Cover the shells with pasta sauce and top with a hefty sprinkle of shredded mozzarella cheese.
6
Put the lid on each container and write the date on top — don't trust yourself to remember it.
7
When ready to eat, take a pan out of the freezer and thaw it on the counter for a few hours (or in the fridge for a day or two).
8
Bake at 400°F for 30-40 minutes, until a thermometer inserted in the center reads 165°F.

Creator's notes

Made in bulk for the freezer — future Jessica (or Matt) thanks her.

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