I live in Philadelphia, and last week I was kind “stuck” at home because of the pope’s impeding arrival. So I used the opportunity to cook up a storm! (Seriously, I managed to make Saucy Chicken Over Rice, Chicken Tacos Bowls, Tomato Sauce, this recipe shared below, and a bunch of other yummy freezable dishes. My slow cooker and stove had quite the week!)
Here’s one of my favorite “freezer friendly” meals, with directions on how to store in your freezer and how to reheat when ready.
These Spinach and Ricotta Stuffed Shells are easy to make, and are great to pack away for future meals (or eat immediately, that’s totally allowed too).
Ingredients:
- 30 cooked jumbo pasta shells
- 1 15 oz container ricotta
- 2 cups shredded mozzarella, divided
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 large egg
- 1 garlic clove, minced
- 2 cups marinara sauce, divided
- Cooking spray Continue reading Freezer Friendly Spinach and Ricotta Stuffed Shells