Freezer Meal Recipes: Cheese Stuffed Shells
The Best Cheese Stuffed Shells Recipe!
These 4-cheese stuffed shells are perfect as bulk freezer meals. If you know someone who enjoys homecooked meals but doesn’t have the time to make them, these are a great gift idea! I also participate in a freezer meal group and this meal worked out great for that.
Of course, these cheesy stuffed shells are wonderful without freezing too! Delicious for an everyday meal, Sunday dinner, to serve to guests, or even for a special occasion.
Easy Red Sauce
This recipe is a great one to make if you’re in a freezer meal group. I’ve made 6 8×8 pans before and each 8×8 holds 12 shells and serves about 6 people.
The sauce is from scratch but is super simple and inexpensive to make. Sometimes I’ll actually simmer up my sauce the night before if I have extra time, helps with the meal prep!
Too Much Filling?
When I made this meal in bulk, I tried to get all of the filling into my 4-quart mixing bowl, but it just didn’t fit. I transferred it all to a slightly larger bowl to finish mixing it together. So, if you’re making the 6 8×8 pans, be sure to use a bowl larger than 4 quarts for the filling, or you can try splitting it between two bowls.
Stuffing the Shells
Look at all of those beautiful shells! When I did this as a bulk meal, I had about 9 shells leftover from the two 12-ounce boxes of shells that I cooked. The filling and sauce are just the right amounts for the 6 8×8 pans though.
Stuffing the shells was actually super easy. It didn’t take very long at all. Easier and faster to make than manicotti!
Final Thoughts
There you go. A delicious freezer meal that everyone will love!
OXO Good Grips 6-Piece Measuring Cup Set
Learn more about Freezer Meal Cooking:
- Freezer Meal eBook
- 50+ Healthy Make-Ahead Freezer Meals
- Benefits of making freezer meals
- 115+ Freezer Meal Recipes
- How to start a Freezer Meal Group
- How to Prepare Freezer Meals
- What Foods Don’t Freeze Well
Freezer Meal Recipes: Cheese Stuffed Shells
Equipment
- 9x13-inch pan
- Large saucepan
- Large bowl
Ingredients
Sauce:
- 1 28-ounce can crushed tomatoes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon sugar
Filling & Shells:
- 24 jumbo pasta shells
- 16 ounces cottage cheese about 2 cups
- 15 ounces ricotta cheese about 2 cups
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 10 ounces frozen chopped spinach thawed, excess liquid squeezed out
- ½ cup freshly grated Parmesan cheese
- 6 ounces shredded mozzarella cheese, plus extra for topping about 1 1/2 cups
Instructions
- For the sauce, combine all of the ingredients in a large saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.
- While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.
- For the filling, in a large bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the Parmesan and mozzarella.
- Lightly grease your pan(s) with cooking spray and preheat the oven to 350°F/175°C.
- Spoon about half of the sauce on the bottom of the prepared pan(s) and spread evenly. Fill each pasta shell with an even amount of the filling (a little less than 1/4 cup per shell) and place the shells on top of the sauce in the pan. Pour the remaining sauce evenly over the top of the shells.
- Cover with foil and bake for 35-40 minutes. Uncover and bake for about 5 more minutes. Remove the pan from the oven and let the shells sit for about 5 minutes before serving.
Preparing for the Freezer:
- Before baking, cover with a layer of plastic wrap, then a layer of foil. Label and freeze. Freeze for up to 1 month.
Prepare after Freezing:
- Remove plastic wrap and replace the foil cover. To bake from frozen, preheat oven to 350 and bake for about 1 hour and 15 minutes. Then remove the foil and bake uncovered for 15-30 more minutes, until bubbly and warmed through.
Recipe Notes
Nutrition
Recipe Source: Mel's Kitchen Cafe
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I thankyou for sharing! Love pasta dishes!
Hope you love it!
I truly did! Thankyou once again! I love your website!
You’re welcome. Thank you for following the blog and commenting too!
I read that noodles dont freeze well, often turn out soggy. How does this recipe hold up after frozen? Has anyone tried making the stuffed shell portion and freezing it, then adding sauce and cheese when ready to bake? Expecting mama, looking to stock up enough to feed my bottomless pit hubby and myself for a few weeks while we adjust to baby. Any tips are helpful!
I have frozen this recipe and few other penne pasta casserole recipes with great success. I actually made them for a freezer group. Everyone loved it! The noodles don’t seem mushy as long as they are not overcooked in the first place. Cook the noodles to al dente, so they are still firm.
I haven’t tried making it any other way than the recipe.
Good thinking on stocking up on the freezer meals! You won’t regret doing that!
These turned out amazing!!
So glad! I love this recipe. Thanks for commenting, Vanessa!
I just started trying my hands on freezer meals. Thanks for giving me those links. So many options to choose from.
You’re welcome, Chinazor! Thank you for checking out our favorite recipes.