40 jumbo pasta shells
32 oz cottage cheese
2 cups mozzarella cheese
3/4 cup Parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
3 eggs
2 jars spaghetti sauce, keep on hand for when needed
Cook shells for half of the cooking time, just until limp. Drain and rinse with cold water. Lay on cookie sheet in a single layer to cool.
Combine cheeses, eggs, oregano, salt and pepper in a bowl. Mix well. Using a spoon add cheese mixture into each shell/ Flash freeze for about 30 minutes. Put 20 shells into a freezer bag and freeze until ready to use. (i wrote the cooking intrusions on the bag first)
To use: pour 1/3 of the sauce onto the bottom of a 9x13 pan. add shells and the rest of the sauce. Thaw in fridge. Bake at 350 for 30-36 minutes until hot and bubble. Can add more mozzarella cheese on top before baking.
32 oz cottage cheese
2 cups mozzarella cheese
3/4 cup Parmesan cheese
3/4 tsp oregano
1/2 tsp salt
1/2 tsp pepper
3 eggs
2 jars spaghetti sauce, keep on hand for when needed
Cook shells for half of the cooking time, just until limp. Drain and rinse with cold water. Lay on cookie sheet in a single layer to cool.
Combine cheeses, eggs, oregano, salt and pepper in a bowl. Mix well. Using a spoon add cheese mixture into each shell/ Flash freeze for about 30 minutes. Put 20 shells into a freezer bag and freeze until ready to use. (i wrote the cooking intrusions on the bag first)
To use: pour 1/3 of the sauce onto the bottom of a 9x13 pan. add shells and the rest of the sauce. Thaw in fridge. Bake at 350 for 30-36 minutes until hot and bubble. Can add more mozzarella cheese on top before baking.
I'm not a big fan of freezer meals, but this was yummy! I still have a big in my freezer now for those busy night!
I love this idea! Thank you for sharing!
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