So 2011 came in with a bang and I am so far behind on blogging it is not funny. So we discussed foods from biblical times compared to now. This year I am focusing more on Once A Month Cooking (OAMC) so for the next few weeks I will be posting recipes for dishes that my family likes and is freezer friendly.
Today's recipe is stuff shells.
1 large jar of spaghetti sauce
1 box of large shells (cooked according to directions)
1 16 oz container of small curd cottage cheese
1 16 oz container of Ricotta cheese
2 cups Parmesan or Italian blend cheese (save one cup for topping)
3 garlic gloves minced
1 tablespoon Italian seasoning
Pour 1/2 cup of sauce in the bottom of a 9x13 inch baking dish and spread with spoon. Preheat oven to 350 degrees.
Mix all cheeses (expect one up Italian blend that has been reserved for top) in a bowl with garlic and seasoning. Spoon into cooked shells. Placing in a single layer in 9x13 pan. Pour remain sauce over the stuffed shells and top with Italian cheese. Bake for 20-25 minutes until bubbly and cheese is melted.
To use as OAMC stuff shells and freeze. When I freeze my shells I place them on a cookie sheet and cover them with plastic wrap. Then once they are solid I place them in zip lock bags.
When you are ready to cook the dish pour sauce in 9x13 pan and line pan with single layer of stuffed shells top with remaining sauce and Italian blend cheese. Bake at 350 to hot and bubbly. The shells freeze really well.
HINT: Save the Italian cheese from when you were stuffing shells and freeze it with the shells. Cheese freezes just fine.
No comments:
Post a Comment