Freezer Friendly Italian Stuffed Shells Recipe (2024)

FAQs

Does stuffed shells freeze well? ›

Once the shells are stuffed place them on an ungreased baking sheet. Cover and place in the freezer. Once the stuffed shells are frozen, place them in a plastic freezer bag and seal the bag. Store frozen.

Making in Advance and Refrigerating

To store this (uncooked) stuffed shell recipe in the refrigerator, prepare according to recipe instructions then cover the pan tightly with plastic wrap or foil. You may refrigerate for up to three days before baking according to recipe instructions.

To reheat non-casserole baked pasta dishes, such as stuffed jumbo shells, place the shells in an oven-safe dish, cover with aluminum foil, and bake at 375 degrees until the shells' internal temperature reaches 165 degrees.

This uses one bag of their frozen stuffed shells, a jar of your favorite pasta sauce, and some Mozzarella (I love fresh here!) You cook this according the the package directions on the back and serve this with a side salad (and Maybe a glass of wine!

2Should I cook Stuffed Shells before freezing? I don't recommend cooking the shells before freezing. Freeze them right BEFORE cooking (see instructions above).

Here's how you can do it: Cook the pasta shells according to package instructions, drain and let them cool down. Stuff the shells with your desired filling, such as cheese, meat, or vegetables. Place the stuffed shells on a baking sheet lined with parchment paper and place them in the freezer.

How to freeze stuffed pasta shells without the sauce. After boiling and stuffing your jumbo conchiglioni, space them out on a lined baking sheet before freezing to prevent them from clumping together or adhering to the base of the tray.

Can you freeze ricotta cheese mixture? Yes! Say you've made a pasta filling with ricotta cheese and other ingredients like Parmesan cheese, eggs and herbs, it is perfectly fine to freeze it. On thawing, excess liquid may need to be drained away but otherwise it will be good.

I often serve these stuffed shells with my Homemade Caesar Salad, but my Arugula Salad, Beet Salad, or Simple Green Salad would also pair well with this recipe. And when it comes to bread, you really can't go wrong! Stick with a crusty loaf, or make rosemary focaccia, garlic knots, or dinner rolls. Enjoy!

These ricotta stuffed shells are a great dinner to meal prep for weeks to come. You can make them up to a day ahead and store in the fridge until ready to bake (perfect to prep in the morning and pop into the oven at dinner time). You can also freeze them for up to 3 months and enjoy on another day.

Do stuffed shells reheat well? ›

These easy Stuffed Shells are the perfect dinner and a family favorite. Filled with three kinds of cheese and baked in Marinara Sauce, it's quick to prepare and leftovers keep and reheat beautifully. Watch the video tutorial and see how easy it is to make ricotta-stuffed pasta shells.

Yes, it is possible to cook frozen stuffed shells in the microwave, but it may result in a different texture compared to baking. To microwave frozen stuffed shells, place them in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and cook on high power for 5-7 minutes per shell.

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Like most leftovers, your stuffed shells should last for three to four days in a fridge set at 40 degrees Fahrenheit or lower . If you can't eat the extra stuffed shells so soon, put them in the freezer set at 0 degrees Fahrenheit and they will stay fresh for four months.

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

The best way to freeze stuffed pasta when meal prepping is to fill and freeze the shells flat on a sheet pan without the sauce before placing them in freezer bags. This technique prevents the shells from sticking together and guarantees they won't become floppy and unpalatable once reheated.

Stored properly, fresh ricotta will last in the freezer for one to three months. Once you thaw your cheese, it is not recommended to refreeze it. Since freezing it just once already causes the cheese to degrade somewhat, you can imagine what constant thawing and refreezing would do.

Like we said, you can also freeze stuffing after it's baked. This option is better for freezing leftovers rather than prepping ahead. If you happened to make too much stuffing, you can portion the leftovers into food storage containers and pop in the freezer to enjoy during the days to come.