Stuffed shells require few ingredients and are very easy to make. I use a potato masher to mix the cheeses and eggs. I boil the shells a few minutes less than the package says so they are easier to fill and don't break apart. Then I layer the filled shells on a baking sheet lined with wax paper or plastic wrap and put them in the freezer until they are frozen (it's easier to freeze them in bags after the cheese is already frozen in the shell).
I left only 6 shells out, enough for two night's dinners for me, and put the rest in ziploc bags and froze them for future dinners. I put the shells that I left out in two separate small dishes, opened a small can of tomato sauce and divided it between the two dishes, sprinkled the sauce with a little Italian seasoning, then covered them with foil and baked them. I paired my shells with a salad and focaccia - it was a delicious Sunday dinner!
Recipe Courtesy The Roseto Cuisine Cookbook, page 85
1 package (12-ounce) jumbo shells
2 pounds ricotta
1 cup mozzarella cheese, slivered
Salt and pepper to taste
2 Tablespoons parsley, chopped
3 eggs, slightly beaten
1½ quarts spaghetti sauce
Grated Romano cheese
Parboil shells according to package directions.
Combine the next five ingredients and mix well.
Fill shells with cheese mixture.
Place half of the sauce in baking dish and arrange shells in single layer over the sauce.
Top with remaining sauce and sprinkle with grated cheese.
Bake, covered, in 375º oven for about 45 minutes.
Serves 4 to 6.
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| Cheeses, parsley and eggs |
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| Boiled shells |
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| Stuffed shells |
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| Frozen shells |
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| Top with sauce |
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| Right out of the oven |
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| Photos by JoJo |
Updated photos from September 2021:
