Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.
- 24 uncooked jumbo pasta shells
- 2 tablespoons olive oil
- 1 carrot, minced
- 1 (8-ounce) package mushrooms, chopped
- 1 onion, finely chopped
- 2 cups part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 (28-ounce) jar spaghetti sauce
- 1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Rinse, drain, and let cool.
In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6 to 8 minutes. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.
Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.
To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator.
Bake as directed below, adding 15 to 20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2 to 4 minutes until thawed. Then microwave on 60% power for 1 to 3 minutes until hot and bubbly.
To bake immediately, cover with foil and bake at 350 F for 20 minutes. Then uncover and bake for 10 to 15 minutes longer or until hot and bubbly.