Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.

Ingredients

10 serv.

jumbo pasta shells↗1 (12 ounce) box
ricotta cheese↗4 cups
mozzarella cheese, shredded↗2 cups
parmesan cheese, grated↗3⁄4 cup
eggs↗3
fresh parsley, chopped↗1 tablespoon
dried oregano↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
pepper↗1⁄4 teaspoon
on serving day
spaghetti sauce↗3 cups

Step-by-step instructions

1
Cook noodles according to directions on box.
2
Combine all other ingredients.
3
Fill each shell with about 2 tbsp cheese mixture.
4
Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
5
When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
6
To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.

Source: food.com

Original recipe ↗

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