Bushra Griffith
Stuffed shells are a simple, comforting, and impressive dish that can be made ahead of time and frozen for later. The recipe combines cooked pasta shells with a creamy, cheesy ricotta filling, fresh herbs, and a tangy marinara sauce. The shells can be frozen before baking and cooked from frozen, making them a convenient option for busy days or a helpful meal to bring to new parents. This article will provide a step-by-step guide on how to prepare, cook, and store frozen stuffed shells with ricotta cheese.
How to cook frozen stuffed shells with ricotta cheese
| Characteristics | Values |
|---|---|
| Oven temperature | 350°F to 375°F |
| Baking time | 20-30 minutes (add 15-25 minutes if baking from frozen) |
| Filling | Ricotta cheese, spinach, lemon zest, pecorino, garlic, oregano, red pepper flakes, salt, pepper, basil |
| Toppings | Mozzarella, oregano, parsley |
| Sauce | Marinara |
| Shells | Jumbo shells |
| Baking dish | 9x13 inch |
| Storage | Can be stored in the refrigerator for 3-4 days |
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What You'll Learn
Preparing the ricotta filling
Once your ricotta filling is ready, you can transfer it to a ziplock bag or a piping bag. This makes it easier to fill the cooked pasta shells with the cheese mixture. Each shell should be filled with about 2 tablespoons of the ricotta filling. If you're preparing the shells in advance, place them in a baking dish, cover them, and store them in the refrigerator until you're ready to bake and serve.
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Stuffing the shells
To make stuffed shells, you'll need to cook the pasta shells first. Bring a large pot of salted water to a boil and cook the shells for about 8-10 minutes, or until they are al dente. If you're planning to freeze the shells, it's best to undercook them slightly to prevent them from becoming soggy after baking. Drain the shells and rinse them under cold water to stop the cooking process. You can also drizzle a little olive oil over the cooked shells to prevent them from sticking together.
While the pasta is cooking, prepare the ricotta filling. In a large bowl, combine the ricotta cheese with your choice of additional ingredients such as eggs, mozzarella cheese, Parmesan cheese, garlic, parsley, basil, salt, pepper, and fresh or dried herbs like oregano. If you're adding spinach to your filling, be sure to steam or wilt the spinach before chopping and mixing it into the ricotta. You can also include lemon zest, red pepper flakes, and grated pecorino cheese for extra depth of flavour. Mix all the ingredients until they are well combined and evenly incorporated.
Once your shells are cooked and cooled, it's time to stuff them. You can use a spoon to fill each shell with about 2 tablespoons of the ricotta mixture, or you can transfer the filling to a ziplock bag and pipe it into the shells. Place the stuffed shells in a baking dish coated with marinara sauce, making sure to arrange them seam-side up. If you're preparing the shells for freezing, place them in a single layer in an airtight container and cover them with plastic wrap before adding a layer of aluminium foil. Label the dish clearly and store it in the freezer for up to 3 months.
If you're baking the shells right away, sprinkle some mozzarella cheese oregano, and parsley over each shell. Preheat your oven to 350°F and bake the shells for 20-25 minutes, or until the cheese is bubbly and the filling is heated through. If you're baking the shells from frozen, increase the baking time by 15 to 25 minutes, and remove the foil during the last 10 minutes of baking to ensure the cheese is nicely melted.
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Baking the shells
To bake the shells, preheat your oven to 350°F. Grease a 9x13-inch baking dish with cooking spray or lightly grease it. If you are baking the shells from frozen, there is no need to defrost them first. Remove any plastic wrap and cover the baking dish with aluminum foil. Bake the shells for 60 minutes.
After 60 minutes, remove the foil and continue to bake for another 10 minutes or so. You will know the shells are ready when the edges are bubbly and the shells are slightly set. If you want the cheese to be bubbly, remove the foil after 30 minutes. You can also sprinkle mozzarella cheese and herbs on top before baking. Bake for 25 to 30 minutes, or until the cheese is melted and golden.
If you are baking the shells straight after stuffing them, cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the cheese is golden and bubbly.
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Freezing the shells
When you're ready to enjoy your frozen stuffed shells, simply preheat your oven and bake them from frozen. There's no need to defrost them beforehand. Depending on the recipe, baking times may vary, but generally, you'll want to add an extra 15-25 minutes to the cooking time.
For example, if your recipe calls for baking the shells for 25-30 minutes when fresh, you would bake them for 40-55 minutes if cooking from frozen. It's also important to note that if your shells are frozen in a baking dish, you should remove the plastic wrap before placing them in the oven. Instead, cover the dish with aluminum foil for baking and remove it towards the end of the cooking time to achieve a bubbly, golden finish.
Freezing stuffed shells is an excellent way to enjoy this delicious comfort food at a later date. By following these simple steps, you can ensure your meal retains its flavour and texture, even after freezing.
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Serving the shells
Once your shells are cooked and stuffed, you can store them in the fridge for up to 24 hours before baking. If you want to freeze them, cover the baking dish tightly with plastic wrap, then tinfoil, and clearly label and date the dish. They will keep in the freezer for up to three months.
To cook the shells from frozen, preheat your oven to 350°F and lightly grease a 9×13 baking dish. Remove the plastic wrap and cover the dish with a sheet of aluminum foil. Bake for 60 minutes, then take off the foil and bake for another 10 minutes or so, until the cheese is nice and bubbly.
Before serving, garnish the shells with more pecorino or Parmesan cheese and a sprinkle of fresh parsley. Serve with extra marinara sauce on the side, and round out the meal with a green salad and some good bread.
Stuffed shells are a great make-ahead meal and can be frozen in bulk, so they're perfect for sharing with friends or family.
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