I love pasta! And, I love cheese!! Enter in Stuffed Shells....I am in love! The secret to freezing pasta...under cook it before freezing otherwise it will turn to mush. Yuck! This recipe is from Kraft foods. I use to receive a free quarterly magazine from Kraft Foods and tore out this favorite. I now receive weekly emails. You can sign up at http://www.kraftfoods.com/. When preparing this, I suggest doubling it. Not only do the cheeses come from the grocer in the doubled size containers but with little work you will have 2 meals prepared.
Stuffed Shells (single tray measurements)
12 jumbo shells, cooked al dente (under cooked)
4 oz mozzarella cheese, divided. use 3/4 c in shells. remaining on top
8 oz ricotta cheese
2 oz parmesan cheese
1/4 tsp pepper
1 jar spaghetti sauce
Combine cheeses, egg and pepper in a bowl. Spoon into shell unto full. Place filled shells into a disposable tin (can be a pie tin or cake pan. these are inexpensive and can be found a grocery stores and $1 stores). Pour spaghetti sauce over the top. Top with remaining mozzarella cheese.
Cover and freeze.
Thaw in fridge when ready to use.
Preheat oven to 350'
Bake for 30 mins.