Make Ahead Stuffed Shells (Oamc)

Submitted by Easy Baker

"A Stuffed Shell recipe where you DO NOT cook the shells! They always split and broke on me so this is a much easier method. For even easier pasta stuffing, crumble the meat into small chunks and put the cheese/meat mix into a zip top bag with a quarter sized hole cut into a corner for piping. I like to put this recipe together in the small aluminum loaf pans with a bit of extra sauce and freeze them 2 servings at a time."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 10 3 shell servings
• Serves: 10

ingredients

• 1 (12 ounce) box jumbo pasta shells, uncooked (30 shells)
• 2 (26 ounce) cans pasta sauce (I use Kroger brand "Traditional", it has less sugar in it)
• 2 (6 ounce) cans tomato paste
• 2 tablespoons basil
• 1 (30 ounce) container whole milk ricotta cheese
• 1 (16 ounce) cottage cheese (large curd)
• 2 eggs
• 2 cups mozzarella cheese, shredded
• 1 lb ground turkey
• 2 tablespoons Worcestershire sauce
• salt and pepper

directions

1. Brown turkey over medium high heat and crumble into small pieces. Season with salt, pepper and worcestershire sauce. Set aside to cool.
2. Combine Tomato sauces, tomato paste and 1 tbsp basil. Salt and Pepper to taste. Set aside.
3. In a separate bowl, combine Ricotta, cottage cheese and two eggs. Add in the last of the basil.
4. Line the bottom of a 9x13 pan with tomato sauce. Stuff the uncooked pasta shells with cheese/meat filling and rest shells in tomato sauce. Repeat until you have run out of shells and filling (this may take more than one box of shells and will require 2 9x13 pans).
5. Top pasta shells with shredded cheese. Cover and freeze for 2 months, or, bake in a 350 degree oven for 30-40 minutes. You can bake this from frozen for about 50 minutes (altitude and oven types will vary).