This is another great option for a make-ahead freezer meal or just another delicious dinner that your family will love. I made this for some friends to stock their freezer before their new baby arrives and I think it’s going to be a hit! This recipe is also super easy to make a double batch so you can enjoy one right away and stash one in the freezer for later!
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*I doubled this recipe in the video*
Ingredients (4-6 servings):
1 box of jumbo pasta shells, cooked according to box instructions
2 (24oz) jars of marinara sauce
1.5 C ricotta cheese
1 egg
2 cloves fresh garlic, minced
1/2 C grated parmesan cheese
3 green onions, diced
1 tsp salt
1/2 tsp pepper
1/2 C chopped fresh parsley
2 C shredded mozzarella cheese
Directions:
Cook pasta shells according to box instructions. Drain and set aside. (You can drizzle the noodles with a little bit of olive oil (about 1 tsp) to prevent them from sticking together if you need to.) In a large bowl, mix together ricotta cheese, egg, garlic, parmesan cheese, green onions, salt, pepper and parsley until combined. Using a small spoon, stuff each pasta shell with a little bit of the ricotta mixture, then place the shell open side down in a 9x13 baking dish OR three 8x8 baking dishes. Repeat until all shells are filled or the baking dish is full (you may have shells leftover). Top the stuffed shells with a layer of marinara sauce, then sprinkle mozzarella cheese on top. Bake at 375 for 15-20 minutes until the cheese is hot and bubbly. Serve!
*If you are making this as a freezer meal, DO NOT BAKE the pasta. Let the pasta sit for 20-30 min until fully cooled, then cover tightly with aluminum foil and freeze. If you used 8x8 baking dishes, I like to put my covered pasta dishes into a freezer ziploc bag just to ensure it doesn’t get freezer burn. When you are ready to enjoy it, bake at 375 covered with foil for 45 min. Remove foil and cook an additional 15-20 min until hot and bubbly. Serve!
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