Stuffed Shells

By lgrillon_89

Stuffed Shells for freezer

Ingredients

• Tomato Sauce
• 2 medium onions, finely chopped
• 1 1/2 t garlic, minced
• 5 T dried parsley
• 1 1/2 T dried basil
• 1 T dried oregano
• 6 bay leaves
• 1 t ground black pepper
• 72 oz canned tomato sauce
• 24 oz canned chopped tomatoes, undrained
• Shells
• 1 1/2 c shredded Parmesan cheese
• 3 12oz packages jumbo shells, slightly undercooked
• 6 eggs
• 6 lbs ricotta cheese
• 6 c shredded mozarella cheese
• 2 1/2 c shredded parmesan cheese
• 1/2 c dried parsley
• 1 T salt
• 1 1/2 t ground black pepper

Details

Servings 24

Preparation

Step 1

Place all ingredients for Tomato Sauce in a large stockpot. Cover and bring to a boil. Uncover, reduce heat and summer, stirring occationally for 1 hour. Remove from heat and set aside.

Package shredded parmesan cheese in snack bags (1/4 c per meal)

In a large bowl, beat eggs. Stir in cheeses, parsley, salt and pepper until evenly combined. Spoon approximately 2 tablespoons cheese mixture into each shell. Arrange shells (4 per serving) in pans. Pour sauce (1/2 c per serving) over shells. Cover with plastic wrap, pressing down to cling to food. Place a package of cheese in each tin. Freeze.

Reheating:
Defrost in refrigerator. Preheat oven to 350. Remove board lid, cheese and plastic wrap. Bake until bubbly (approxinately 40 minutes). During the last 5 minutes of baking, sprinkly with Parmesan cheese.