I made stuffed shells on Saturday and realized that it was a recipe I had never posted on my blog. The shells can be made ahead and either refrigerated or frozen. In fact, I think they are actually better when they are made ahead because the filling sort of "sets up" and seems a little firmer after baking. You can freeze the shells in a single layer in a pan or on a tray and then put them in a bag in the freezer and just take out the number you need for a meal.
Here are the filled shells:
Here are the shells right out of the oven:
15 oz. cottage cheese (about 2 cups)
1 heaping cup mozzarella cheese
1/2 cup parmesan cheese, divided
1/4 cup chopped fresh parsley or 1 Tbsp. dried
1/2 tsp. salt
dash white pepper
20 jumbo shells, cooked and then rinsed with cold water
about 3 cups prepared spaghetti sauce
Beat egg lightly. Stir in cottage cheese, mozzarella cheese, 1/4 cup parmesan, parsley, salt, and pepper. Spoon approximately a heaping tablespoonful into each cooked shell. Arrange in a 9" x 13" baking dish. Top with sauce. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 30 mins. Serves 4-6.
This recipe can easily be doubled. If baking from the refrigerator or freezer you will need to increase the baking time. Store in the refrigerator or freezer without the sauce. Add the sauce and final dusting of parmesan cheese just before baking.
You can also add some cooked spinach to the filling if desired. This makes a tasty meal served with salad and garlic bread. Enjoy!
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