Spinach Stuffed Shells
If you prefer to freeze this meal as a casserole, simply prepare a casserole dish for freezing and build the casserole according to the reheating instructions. Cover the casserole tightly and flash freeze.
INGREDIENTS | SERVES 4–5
- 16 large pasta shells
- 1 (10-ounce) package frozen spinach, thawed
- 1 cup ricotta cheese
- ½ cup Parmesan cheese
- 1 (28-ounce) jar spaghetti sauce (used on reheating day)
- 1 cup shredded mozzarella cheese (used on reheating day)
Cook shells for half the recommended cooking time. Squeeze excess water out of the spinach.
In a large bowl, mix together the spinach, ricotta cheese, and Parmesan cheese.
Stuff the shells with the spinach mixture and flash freeze. Transfer to freezer bag.
Defrost shells completely in the refrigerator for 24 hours.
Pour a small amount of spaghetti sauce on the bottom of a casserole dish. Arrange shells in the pan and cover with remaining spaghetti sauce.
Top with mozzarella cheese. Cook for 30 minutes at 350°F.
Calories: 690 | Fat: 29g | Protein: 29g | Sodium: 2095mg | Carbohydrates: 83g | Fiber: 5g
How to Freeze Fresh Spinach
Only select young and tender spinach to freeze. Wash the spinach and cut off the stems. Blanch the spinach by putting into boiling water for 2 minutes, then into ice-cold water for 2 minutes. Drain and freeze in a freezer bag. You may flash freeze the leaves before putting in the freezer bag if desired.