Freezer Friendly Italian Stuffed Shells Recipe (2024)

FAQs

What is the best way to freeze stuffed shells? ›

Once the shells are stuffed place them on an ungreased baking sheet. Cover and place in the freezer. Once the stuffed shells are frozen, place them in a plastic freezer bag and seal the bag. Store frozen.

Cover the bottom of a baking pan with spaghetti sauce Place frozen stuffed shells on the sauce, then cover generously with the remainder of the sauce. Sprinkle generously with grated romano cheese. Cover with aluminum foil and bake for 35 to 40 minutes.

If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months. Freezing food can preserve leftovers for longer, but the flavor and texture will start to diminish.

Yes! Stuffed shells are a great make-ahead meal. Fully assemble the stuffed shells in a baking dish and cover the unbaked stuffed shells with foil. Store the baking dish in the fridge for one to two days, then bake as directed.

Then, divide the stuffing into smaller portions by scooping into a silicone muffin pan before freezing. Once frozen, transfer stuffing portions to a bag, container, or baking dish wrapped tightly with a layer of plastic wrap followed by a layer of heavy-duty foil for longer-term storage. Label and freeze.

Stored properly, fresh ricotta will last in the freezer for one to three months. Once you thaw your cheese, it is not recommended to refreeze it. Since freezing it just once already causes the cheese to degrade somewhat, you can imagine what constant thawing and refreezing would do.

To reheat non-casserole baked pasta dishes, such as stuffed jumbo shells, place the shells in an oven-safe dish, cover with aluminum foil, and bake at 375 degrees until the shells' internal temperature reaches 165 degrees.

Stuffed Shells Serving Suggestions

Round out the meal with a green salad and good bread. I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong!

Preheat oven to 375 degrees Fahrenheit. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan. Pour the rest of sauce over the stuffed shells. Loosely cover with foil and bake for 40 minutes.

Just be aware that the cooking time will be longer compared to cooking them from thawed. How do I properly thaw frozen stuffed shells before cooking? It is recommended to thaw frozen stuffed shells in the refrigerator overnight before cooking.

How do you keep stuffed shells from sticking? ›

You should only be cooking the shells to al dente to start! Once your shells have reached this point, drain the hot water from the pot and replace it with cold water. This stops the shells from cooking any further than you want them to and also ensures that they won't stick together upon serving.

To be fair, when you're making fork-twirling good spaghetti recipes, you want to make enough to have mountains of leftovers for the week. And you definitely don't want to toss them away—but can you freeze cooked pasta? Yes! You can keep cooked pasta in the freezer for last-minute suppers.

After boiling and stuffing your jumbo conchiglioni, space them out on a lined baking sheet before freezing to prevent them from clumping together or adhering to the base of the tray.

Stuffed Shells: Cook jumbo shells as directed on the packaged and fill as desired. Place filled shells on a large baking sheet, cover with plastic wrap, and freeze for several hours or until frozen.

Tips For Storing And Eating Leftover Macaroni And Cheese

In general, leftovers stored in a refrigerator set at 40 degrees Fahrenheit or lower should be eaten within three to four days, according to the USDA. If you can't eat it within that time frame, transfer it to the freezer at 0 degrees Fahrenheit.

Stuffed Pasta

Blanch the pasta in boiling water for 30 seconds, then drain and transfer to a kitchen towel (Step 1). Air dry for 15 minutes. Transfer to a baking sheet with parchment paper and semolina flour (Step 2), then freeze for 1 hour, uncovered, before storing in an airtight Ziploc bag in the freezer.

Generally if I am going to make a big batch of something like stuffed shells or cannelloni I expect many to be frozen. They do not need to be thawed you can just drop them in the oven in some sauce. It is going to be about 30–40 minutes at 350 to reheat them.

You should only be cooking the shells to al dente to start! Once your shells have reached this point, drain the hot water from the pot and replace it with cold water. This stops the shells from cooking any further than you want them to and also ensures that they won't stick together upon serving.

Place the clams in an air-tight container. If you're using a bag, make sure to remove any excess air. Seal the container and place it in the freezer.