(makes 2 9×13 pans)
1 pkg (12 oz) jumbo shells, uncooked
4 c. (2 lb) ricotta cheese – I use the Kroger 15 oz. container
2 c. (8 oz) shredded mozzarella cheese
3/4 c. grated Parmesan cheese
1 tbsp. chopped fresh parsley (I use dried)
3/4 tsp dried oregano leaves
1/2 tsp salt
1/4 tsp ground black pepper
3 c. (about 26 oz jar) spaghetti sauce
For freezer meals:
Cook pasta according to package directions. Meanwhile, in a large bowl, stir together cheeses, eggs, parsley, oregano, salt and pepper. Fill each cooked shell with about 2 tbsp. cheese mixture. Place shells onto a metal cookie sheet and flash freeze shells. (freeze about a half hour till slightly firm)
Place half of package of shells in one layer in freezer bag. Freeze flat. Freeze spaghetti sauce in a quart sized bag.
Thaw sauce and shells overnight. Preheat over to 375. In a 9×13 baking dish spread 1/2 c. spaghetti sauce. Layer shells in dish and spread rest of spaghetti sauce over the top trying to cover pasta shell as much as possible to keep it from drying out during baking.
Bake covered at 375 for 35 minutes or until hot and bubbly. I like to sprinkle a light layer of mozzarella over the top of the shells the last couple minutes. It is purely optional.