Stuffed Shells

This is one of my favorite freezer meal standbys. It freezes so well that I've made it a week ahead of time, pulled it out and served it to company and everyone was impressed without the slightest idea that it had been in the freezer. It's one of my favorite meals to bring to another family in need as well. Serve with a loaf of french bread made into garlic bread, a green veggie, and a salad and you're set to go. Make this vegetarian meal into a meat meal by serving up with some Italian sausages.

1 package Jumbo Pasta Shells (approx. 36)

1 large jar pasta sauce (or 2 20oz jars)

2 15oz containers of ricotta cheese (low fat optional)

1 1/2 cups grated Parmesan cheese

2 eggs

4 cups shredded mozzarella cheese

parsley (optional)

(extra Parmesan and mozzarella for topping)

1. Boil shells until softened (they will cook the rest of the way in the oven). Drain and rinse in cold water till cool to touch. (this can be done day before for ease-store in frig in Ziploc with some olive oil to avoid sticking)

2. While shells are boiling, mix ricotta cheese and eggs together well. Then add Parmesan cheese and mozzarella cheese. Mix well.

3. Spray 9x13 glass pan with non-stick cooking spray. Pour small amount of pasta sauce into bottom of pans and spread around. Spoon filling into each shell and press sides of shell gently together to slightly close. Place open side up in pans. When pan is full, pour pasta sauce over all the shells and top with extra mozzarella and Parmesan cheese (and parsley if desired).

4. Cover with foil. Bake at 350 for about 45 min. (These freeze uncooked great. Cover with saran wrap and then foil and freeze. Remove saran wrap before cooking and you will need to extend cooking time if frozen.)