Stuffed Shells for Feeding My Freezer // Q Kitchen

 Red Sauce Recipe:

4 - 29 oz tomato sauce

3 - 6 oz tomato paste 

2 TB EACH: Italian seasoning, garlic granules, kosher sea salt, black pepper, onion powder

Cook 2 - 12 oz boxes of jumbo shells according to directions on box minus 5 minutes. If directions say boil 12 minutes, boil for 7 minutes instead. Remove from heat and gently place in strainer then run cool water over the pasta to stop the cooking process. Separate any shells stuck together while running the cool water over the pasta. When I do this, my shells stay firm and do not rip, tear or stick together.

Cheese filling Recipe:

6 eggs well beaten until all yolks are broken

We prefer 1 TBS each: garlic granules, dried parsley, dried thyme, kosher sea salt, crushed red pepper, onion powder. Add any seasonings and spices after the egg yolks are broken and well mixed.

In a large mixing bowl, blend well together:

32 oz low-moisture, low fat ricotta cheese

2 c high fat, low curd cottage cheese

1 c grated Parmesan

3 c shredded Italian blend cheese ( OR 1 C Mozzarella, 1 C Provolone and 1 C Asiago or Fontaina )

2 TBS Italian seasoning

After cheese and seasonings are well mixed, add egg mixture and blend eggs and cheese just until well incorporated.

To Assemble:

1.) Preheat oven to 375 degrees (F)

2.) Lightly spread 1/2 c sauce onto bottom of each well-greased 9 x13 roaster pan or deep casserole dish.  * There should be enough shells, sauce and cheese mix for 2 9 x 13 pans *

3.) Fill each shell with 1 Tbs of cheese mix and neatly place shell onto layer of sauce until all sauce is covered. Continue filling until all shells are filled with cheese mix and both casserole or deep baking dish is filled.

4.) After all stuffed shells are placed into their baking dishes, spoon any remaining cheese mix onto the already filled shells until all cheese mix is completely used. 

5.) EVENLY spoon all remaining red sauce over stuffed shells in BOTH pans until sauce is completely gone. 

6.) Completely cover both pans with aluminum foil and place on center rack (or center and bottom then switch pans at 25 minutes) for 45 minutes

7.) After 45 minutes, uncover the lasagnas and heap as much shredded cheese as you wish then return UNCOVERED to oven for 15 minutes.

8.) Lastly, turn off the stove and allow to cool INSIDE the oven for 10 minutes before removing. 

9.) After cooling outside of the stove for 5 minutes, spoon the sauce and shells onto a plate or bowl.

IF you are wanting to keep one for later, cover with parchment paper AFTER cooled to room temperature and place in freezer until completely frozen then cover with aluminum foil and place back in freezer with label saying:

"Lasagna - Thaw overnight in refrigerator. Place in preheated 375 degree oven and bake for 45-55 minutes, covered. Remove from stove and allow to set for 5 minutes until middle layers are set. Serve and Enjoy!"






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