Cheese Stuffed Shells - a great freezer meal!

By RoketJSquerl

Ingredients

• 12 ounce box Jumbo Pasta Shells
• 32 ounces cottage cheese
• 2 cups shredded mozzarella
• 3/4 cup grated parmesan (or whatever kind of parmesan you can easily acquire)
• 3 eggs
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• For baking (later) : 28 ounce can marinara (spaghetti) sauce for each time you want to serve these

Details

Servings 1
Adapted from southernplate.com

Preparation

Step 1

Instructions
Cook shells according to box directions for ½ of the recommended time. Drain in a colander and run cold water over them to stop the cooking process. Drain again.
In large mixing bowl, place all other ingredients and stir until well blended.
Take shells, one at a time, and stuff with a large spoonful of cheese. See photos in post for demonstration of how I do this.
Place stuffed shells on a greased or wax paper lined baking sheet. Once all shells are stuffed, place sheet in freezer for about an hour, or until shells are frozen hard. Remove shells and put them in zipper seal freezer bags and return to freezer for longer term storage. To bake: Spoon ½ of a jar or can of marinara sauce into bottom of baking dish. Top with desired amount of shells. Spoon more sauce over the top of shells. Cover this with foil and bake at 350 for 45 minutes or until shells are heated through and sauce is bubbly.

Instructions