Stuffed Shells with Cheese
Make and freeze these Stuffed Shells with Cheese and sit down to a most flavorful Italian dinner any night of the week
Watch Chef Debee making Stuffed Shells with Cheese on YouTube
CAN BE A TOTALLY GLUTEN FREE DISH
Bake: 400 degrees Time: 35-40 minutes
Ingredient
1 1/2 boxes Jumbo pasta Shells (use Rice Jumbo Shells for Gluten Free)
2 pounds Ricotta cheese
1 pound Mozarella cheese shredded
1 cup Pecorino/Romano cheese grated
3 eggs
1/2 parsley freshly chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon ground
1/4 teaspoon nutmeg freshly ground
Directions
1. Combine Ricotta cheese and next eight ingredients into a large bowl and stir thoroughly and refrigerate
2. Cook shells in boiling salted water with one tablespoon oil for 5-6 minutes
3. Take out cooked shells with a hand strainer into a colander and run under cold water draining well
4. Stuff each shell with about one tablespoon of cheese filling and put on oil-sprayed cookie sheets
5. Freeze several hours until very hard, then place in airtight freezer bags or container
6. When ready to cook, place frozen shells in a baking pan and cover well with tomato sauce
7. Cover pan with foil and bake in pre-heated 400 degree oven for 35-40 minutes
8. Let stand covered 10-15 minutes before serving
* You can use a firm Tofu in place of Ricotta cheese, being sure to mash tofu with a fork or potato masher