Introduction
With “Post Partum Meals to Freeze” growing by over 10,000%, there is a huge demand for comforting, helpful meals. These Jumbo Stuffed Shells are the ultimate “New Mom” meal. They are packed with iron-rich spinach, comforting cheese, and can be baked straight from the freezer. It’s a “Daily Dish” classic that says, “I care about you.”
The “Secret” Ingredients for Deep Flavor
The secret is Fresh Lemon Zest in the ricotta mixture. It cuts through the heaviness of the cheese and pasta, making the dish taste fresh even after it’s been frozen for a month.
Ingredients
- 1 box Jumbo Pasta Shells: Cooked al dente.
- 15 oz Ricotta Cheese.
- 10 oz Frozen Spinach: Thawed and squeezed VERY dry.
- 2 cups Mozzarella Cheese.
- 1 Egg & 1 tsp Lemon Zest.
- 1 jar Marinara Sauce.
Instructions
- Filling: Mix ricotta, spinach, egg, zest, and 1 cup mozzarella.
- Stuff: Fill each cooked shell generously.
- Freeze: Place shells on a baking sheet to freeze individually (flash freeze), then transfer to a bag. OR assemble in a foil pan, cover, and freeze.
- Bake: Bake from frozen (covered) at 375°F for 60 mins. Uncover and bake 10 mins more.
Variations & Substitutions
- Meat Lover’s: Add 1 lb of browned ground beef or Italian sausage to the marinara sauce before pouring it over the shells.
- Alfredo Twist: Swap the marinara for a jar of Alfredo sauce and add cooked chicken to the filling for a “White Spinach Lasagna” vibe.
- Dairy-Free: There are great almond-milk ricotta alternatives now! Use those and a vegan mozzarella for a plant-based version.
Pro-Tips for Success
- Undercook the Pasta: Boil the shells for 2-3 minutes less than the package says. They should be quite firm. They will finish cooking in the oven, and this prevents them from turning into mushy noodles.
- The “Squeeze” is Key: Frozen spinach is full of water. Wrap the thawed spinach in a clean kitchen towel and wring it out until it’s basically a dry herb ball. Excess water will make your filling runny.
- Bag Piping: Don’t try to spoon the filling in; it’s messy. Put the ricotta mix in a large gallon zip-top bag, snip the corner, and pipe it into the shells like frosting. It’s so much faster!
Frequently Asked Questions (FAQ)
- Do I have to thaw them before baking? No! That’s the beauty of this meal. You can bake them straight from frozen (covered) at 375°F for about 60 minutes. If thawed, they only take 30 minutes.
- What kind of pan should I freeze them in? Disposable aluminum foil pans are best for freezer meals. Double wrap the top with heavy-duty foil to prevent freezer burn.
Storage & Reheating
Freezer: These will keep for up to 3 months in the freezer.
Fridge: Baked leftovers keep for 4 days. Reheat in the microwave or covered in the oven with a splash of water to loosen the sauce.