Freezer Meal Recipes: Cheesy Stuffed Shells
INGREDIENTS
•
1 (28-ounce) can crushed tomatoes
•
1/2 teaspoon dried oregano
•
1/2 teaspoon dried basil
•
1/4 teaspoon salt
•
1/4 teaspoon pepper
•
1 teaspoon sugar
•
24 jumbo pasta shells (about 3/4 of 12-ounce box)
•
16 ounces cottage cheese (about 2 cups)
•
15 ounces ricotta cheese (about 2 cups)
•
1/2 teaspoon salt
•
1/4 teaspoon pepper
•
1/2 teaspoon dried parsley
•
1/2 teaspoon dried oregano
•
1/2 teaspoon dried basil
•
10 ounces frozen, chopped spinach, thawed, excess liquid squeezed out
•
1/2 cup freshly grated Parmesan cheese
•
6 ounces (about 1 1/2 cups) shredded mozzarella cheese, plus extra for topping
•
3 (28-ounce) cans crushed tomatoes
•
1 1/2 teaspoon dried oregano
•
1 1/2 teaspoon dried basil
•
3/4 teaspoon salt
•
3/4 teaspoon pepper
•
1 tablespoon sugar
•
2 (12-ounce) boxes jumbo pasta shells
•
48 ounces cottage cheese
•
45 ounces ricotta cheese
•
1 1/2 teaspoon salt
•
3/4 teaspoon pepper
•
1 1/2 teaspoon dried parsley
•
1 1/2 teaspoon dried oregano
•
1 1/2 teaspoon dried basil
•
25-30 ounces frozen, chopped spinach, thawed, excess liquid squeezed out
•
1 1/2 cup freshly grated Parmesan cheese
•
18 ounces (about 4 1/2 cups) shredded mozzarella cheese, plus extra for topping
Comments & Reviews
Just A Pinch Sweepstakes