Stuffed Shells

Remember when I told you about my friend and I making a bunch of freezer meals?  Along with lasagna, meatballs, and a variety of soups, we also made these stuffed shells. 

Prior to our cooking day, I had never eaten stuffed shells, much less made any.  I was impressed with how easily these came together.  I think shredding the chicken took the longest amount of time, but since I did that while the noodles were cooking the whole process went quickly. 

One great thing about freezer meals is that Mike can get them ready while I'm at work, so once I get home, I just need to heat up a side dish or vegetable and dinner is on the table!  We both really enjoyed these stuffed shells and I'll certainly be making them again.

Stuffed Shells

Serves 8-10

8 ounces jumbo shell pasta

15 ounces Ricotta Cheese
2 cups shredded Mozzarella Cheese
1/4 cup grated Parmesan Cheese
1 Tablespoon dried parsley
1 egg
2 chicken breasts, cooked and shredded
2 cups pasta sauce

 1. In a large pot of boiling water, cook shells according to package instructions for al dente. When the pasta is done, drain and rinse the shells under cold water to stop the cooking process.

2.  In a medium bowl, mix together the Ricotta, Mozzarella, Parmesan, parsley, egg, and shredded chicken.

3. Stuff each shell with about 3 tablespoons of filling, until all the shells are full or you run out of filling.
 

4. Spread 1½ cups of pasta sauce on the bottom of a 9×13 baking dish. Place each stuffed shell on top of the sauce.

5.  Cover the shells with the remaining ½ cup pasta sauce.

If you're freezing the shells, cover the baking dish with a layer of plastic wrap followed by foil to prevent freezer burn. 

6.  Bake the shells at 350 degrees for 25-30 minutes.  If baking frozen shells, increase baking time to 45-50 minutes. 

 

Source: Ariane's Homemade Cravings