Print

Easy Cheesy Freezer-to-Oven Stuffed Shells

easy cheesy freezer-to-oven stuffed shells - featured image
Print Recipe

A comforting and cheesy stuffed shells recipe that can be prepped ahead, frozen, and baked straight from the freezer—perfect for busy weeknights.

Ingredients

Scale
  • 20 jumbo pasta shells
  • 15 oz (425 g) ricotta cheese, full-fat recommended
  • 2 cups (200 g) shredded mozzarella cheese, divided
  • ½ cup (50 g) grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 4 cups (950 ml) marinara sauce
  • 1 tablespoon olive oil

Instructions

  1. Bring a large pot of salted water to a boil. Add 20 jumbo pasta shells and cook for 9-10 minutes until just al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse with cold water to stop cooking. Lay shells flat on a parchment-lined baking sheet to avoid sticking. (About 15 minutes)
  2. In a large mixing bowl, combine ricotta, 1½ cups shredded mozzarella, grated Parmesan, egg, garlic powder, chopped parsley, salt, and pepper. Mix well until creamy and smooth. (5 minutes)
  3. Using a spoon or small ice cream scoop, fill each shell generously with the cheese mixture. Avoid overstuffing to prevent bursting during baking. (10 minutes)
  4. Preheat oven to 375°F (190°C). Drizzle olive oil on a 9×13-inch baking dish. Spread 2 cups marinara sauce evenly on the bottom. Arrange stuffed shells in a single layer over the sauce. Pour remaining 2 cups marinara on top, then sprinkle with remaining ½ cup mozzarella cheese. (5 minutes)
  5. For freezer storage, cover tightly with plastic wrap and then aluminum foil. Freeze flat for up to 3 months. When ready to bake, thaw overnight in the fridge, then bake covered with foil at 375°F (190°C) for 30 minutes. Remove foil and bake 10-15 more minutes until bubbly and golden on top.
  6. If baking fresh immediately, cover with foil and bake at 375°F (190°C) for 35 minutes. Remove foil and bake 10 minutes more for a golden cheese finish. Let rest 5 minutes before serving. (About 45 minutes total)

Notes

Avoid overcooking pasta shells to prevent tearing. Use thick marinara sauce to avoid watery dish. Whip ricotta filling for creaminess; add a splash of milk if too thick. Freeze tightly wrapped to prevent freezer burn. Thaw overnight for even baking or bake from frozen adding extra time. Optional additions include cooked Italian sausage, sautéed spinach, or mushrooms. Gluten-free and dairy-free adaptations available.

Nutrition

Keywords: stuffed shells, freezer meal, cheesy pasta, ricotta, mozzarella, easy dinner, make ahead, baked pasta, weeknight meal

Find it online: https://tomyumy.com/easy-cheesy-freezer-to-oven-stuffed-shells-recipe-perfect-for-busy-weeknights/