Make Ahead Stuffed Shells (Oamc)
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.
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READY IN: 1hr 10mins
SERVES: 10
YIELD: 10 3 shell servings
UNITS: US
INGREDIENTS
Nutrition- 1
- 2(26 ounce) cans pasta sauce (I use Kroger brand "Traditional", it has less sugar in it)
- 2(6 ounce) cans tomato paste
- 2tablespoons basil
- 1(30 ounce) container whole milk ricotta cheese
- 1
- 2
- 2
- 1
- 2tablespoons Worcestershire sauce
- salt and pepper
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DIRECTIONS
- Brown turkey over medium high heat and crumble into small pieces. Season with salt, pepper and worcestershire sauce. Set aside to cool.
- Combine Tomato sauces, tomato paste and 1 tbsp basil. Salt and Pepper to taste. Set aside.
- In a separate bowl, combine Ricotta, cottage cheese and two eggs. Add in the last of the basil.
- 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).
- 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).
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