Kamil Perry
Cheese-stuffed shells are a classic comfort food that can be made ahead of time and frozen for a quick and easy weeknight meal. This dish consists of jumbo pasta shells stuffed with a creamy, cheesy filling—typically a mixture of ricotta, parmesan, and mozzarella cheeses, along with fresh herbs—and baked in a rich marinara sauce. The stuffed shells can be frozen individually or as a casserole, and baked straight from frozen or after thawing, making them a convenient and delicious option for busy days.
Characteristics and Values Table for Cooking Frozen Cheese Stuffed Shells
| Characteristics | Values |
|---|---|
| Baking Temperature | 350-400˚F |
| Baking Time | 30-60 minutes |
| Filling | Ricotta cheese, Parmesan cheese, Mozzarella cheese, egg, basil, parsley, oregano, rosemary, garlic salt |
| Sauce | Marinara, meat sauce, spaghetti sauce |
| Toppings | Parsley, basil, pepper, mozzarella cheese |
| Baking Dish | 9x13 pan |
| Freezing Method | Wrap in foil and plastic, transfer to freezer bags |
| Freezer Storage | Up to 3 months |
| Thawing | Thaw overnight in the fridge or cook directly from frozen |
Explore related products
What You'll Learn
Preparing the shells
While the shells are cooling, prepare the cheese mixture. In a large bowl, combine ricotta cheese, parmesan cheese, an egg, and herbs such as basil, parsley, oregano, and rosemary. You can use fresh or dried herbs, depending on your preference and what you have available. Mix the ingredients well.
Once the shells are cool enough to handle, it's time to stuff them. Carefully fill each shell with the cheese mixture, being careful not to overfill. Aim for around 1-1.5 tablespoons of the mixture in each shell. Place the stuffed shells in a baking dish, either with the open side facing up or with the seam side down—there are differing opinions on this. If you're using a meat sauce, spread a layer of it on the bottom of the baking dish before placing the shells.
Easy, Cheesy, Golden: Frozen Cheese Straws
You may want to see also
Making the cheese mixture
To make the cheese mixture, you will need ricotta cheese, parmesan cheese, an egg, and herbs such as basil, parsley, oregano, and rosemary. You can also add garlic salt to taste. In a medium bowl, combine the ricotta, egg, and shredded mozzarella. Then, add the parmesan cheese and herbs, and mix well. If you prefer a meatier filling, you can also brown some ground beef and add it to the mixture.
For a simple cheese filling, you can use a blend of whole milk ricotta and Romano cheeses. If you like, you can also add some mozzarella to the mixture for extra cheesiness. The key is to ensure that the cheeses are blended well, creating a creamy and smooth texture.
The amount of cheese mixture you need will depend on the number of shells you plan to stuff. As a guide, aim for around 1 1/2 tablespoons of the mixture per shell, being careful not to overfill them. If you have any mixture left over, you can always freeze it for future use or use it to top the shells before baking.
Once the shells are cooked and cooled, you can fill them with the cheese mixture. Place the shells seam-side down in a prepared baking dish, leaving a little space between each shell. If you are not planning to eat them right away, you can freeze the stuffed shells for future meals.
Cheese Sauce: From Frozen to Fabulous
You may want to see also
Filling the shells
While the shells are cooking, prepare the cheese filling. In a large bowl, mix ricotta cheese with an egg, parmesan cheese, and herbs such as basil, parsley, oregano, rosemary, and garlic salt. You can use fresh or dried herbs, depending on your preference and what you have available.
Once the shells have cooled, carefully fill each shell with the cheese mixture. Be careful not to overfill, and place each shell, seam-side down, in a prepared baking dish. If you are using a meat sauce, spread a layer of this on the bottom of the dish first, and place the shells on top.
If you are preparing the shells to freeze, place them on a large sheet pan and tightly cover with plastic wrap and then foil. Once frozen, transfer the shells to large freezer bags.
Oven-Baked Frozen Cheesy Treats: Quick, Easy, Delicious
You may want to see also
Explore related products
Freezing the shells
Once the shells are stuffed, you can choose to freeze them individually or as a whole casserole. For individual freezing, place the stuffed shells in a freezer-safe dish, cover tightly, and freeze. Once frozen solid, transfer the shells to a freezer bag for storage. This method is useful if you are short on freezer space.
To freeze the entire casserole, place the stuffed shells in a 9x13 disposable aluminum pan, leaving about 1/2 inch of space between each shell. Pour your favorite sauce over the shells, covering them completely. Top the dish with mozzarella cheese, then cover the pan with aluminum foil and place it in the freezer.
When you are ready to enjoy your frozen stuffed shells, simply thaw the casserole in the fridge overnight and bake it in the oven. If baking from frozen, increase the cooking time to between 50 and 60 minutes. Your shells will be ready when the cheese is golden brown and the internal temperature reaches 165°F for at least 15 seconds.
Easy Cheesy Crepes: Cooking Frozen Cheese Crepes
You may want to see also
Baking the shells
To bake the shells, first, preheat your oven to 350°F. If your shells are frozen, there is no need to defrost them before cooking. Place the frozen shells in a baking dish with the open side facing up. Make sure to pack the shells close together. Pour your sauce of choice over the shells, ensuring they are completely covered to avoid any hard or crispy edges. Cover the baking dish with foil and place it in the oven for 30 minutes.
After 30 minutes, remove the foil and sprinkle mozzarella cheese over the shells. Place the shells back in the oven for another 5 to 7 minutes, or until the cheese is melted and golden brown. If you prefer your shells to be extra cheesy, you can add the mozzarella 5 minutes before they are done baking.
If your shells are frozen, increase the cooking time to between 45 and 60 minutes in total. The shells are ready when the cheese is melted and the sauce is bubbling.
You can serve the shells warm, garnished with freshly chopped basil and cracked pepper if desired.
Cheese Rice Cakes: Frozen to Fabulous in Minutes
You may want to see also
Frequently asked questions
You should bake the shells for 50-60 minutes if cooking from frozen. If the shells have been thawed, bake for 25-35 minutes.
Bake at 350°F (176°C).
It is not necessary to thaw the shells before cooking. You can cook them directly from frozen, but you will need to increase the cooking time. If you prefer, you can thaw the shells overnight in the fridge before baking.
