Freezer Friendly Stuffed Shells and Shoe box Bread {New Recipe}



stuffed shells

After hearing about a son’s concussion in small groups at church, I decided to make stuffed shells for this family. Since we have to eat too, I always work smarter, not harder. I made two pans of shells; one for us and one for the church family. I also made a batch of shoe box bread loaves which yields three loaves. However, today I made two mini-loaves and two large loaves to divide. Since this was an Italian meal, I sprinkled some real grated Parmesan cheese and garlic salt with parsley on top.



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For simplicity, I used about a bag and a half of spinach and made two salads in ziploc bags. IMG_0062They are great to deliver and stuff in your produce drawer if you’re always out of shelf space like me.



I’m so thankful to be able to bless this family with a home cooked meal and provide for my family at the same time. Score!

 



 Freezer Friendly Stuffed Shells 

Yield: 2-9×13 pans



Ingredients:
  • 1 package jumbo pasta shells, cooked 9 minutes, cooled
  • 2 jars marinara sauce – 27 oz. or bulk crock pot marinara sauce
  • 2 egg, beaten
  • 30 ounces Ricotta or cottage cheese
  •  1 tablespoon dried parsley (optional)
  • 4 cups shredded Mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided (optional)

Directions:

  1. Cook pasta according to box directions.
  2. Mix together eggs, ricotta or cottage cheese, 2 cups mozzarella cheese and parsley.
  3. Spray baking dish with non-stick spray; then spread 1 cup marinara sauce in bottom.
  4. Fill 1/2 of the cooked shells and arrange in dish (about 24). Pour remaining one jar of sauce or 2 cups homemade sauce over shells.
  5. Top with remaining 1 cup mozzarella and 1/2 cup Parmesan cheese.
  6. Repeat steps 3-5 with remaining shells.
  7. Bake at 350 degrees F. for 45 minutes or label foil lid or heavy duty foil with baking directions with a sharpie marker.

Freezing Tips: Allow sauce to completely cool before covering. If freezing for an extended period of time, over a month I cover with a smaller sheet of aluminum or wax paper sprayed with cooking spray touching the shells. I include directions to remove the inner foil/paper before baking. Allow shells to thaw 1-2 days in refrigerator before baking. It can be baked from frozen, but it will take double the amount of time.



Note: A cookie scoop works well for filling shells and distributing stuffing evenly between them. Also, note that a box of jumbo shells contains approximately 46 shells.

Do you work smarter when making ministry meals; not harder?



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