Make Ahead Stuffed Shells (Oamc) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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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. 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).
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