Italian Stuffed Shells

1 package of jumbo shells (40)
4 cups or 2 lbs small curd cottage cheese (or ricotta)
2 cups shredded mozzarella cheese
3/4 cup fresh grated Parmesan
2 eggs
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups jarred spaghetti sauce (about a 28 oz jar)

Preparation:
Cook jumbo shells for half the recommended time on the package, until just limp. Drain and cool in a single layer on a cookie sheet covered with wax paper.

Combine cheeses, eggs, parsley, basil, oregano, salt, and pepper; scoop mixture into a ziplock bag and snip one of the corners off the bag and use like an icing bag to fill each shell with about 2 tablespoons of filling. Lay shells back on wax paper covered cookie sheets and freeze. Once shells are frozen put into ziplock bags (2 bags with 20 shells in each is a good way to portion it out). Put 1 1/2 cups of spaghetti sauce into 2, quart size bags and freeze with the bags of stuffed shells.

Cooking Instructions:
Thaw shells and spaghetti sauce in the fridge overnight. Spray a 9x13 baking dish with cooking spray. Spread 1/2 cups sauce on the bottom of the dish. Arrange shells on top of sauce and pour remaining sauce evenly over the shells. Cover with foil and bake at 350 for 35 minutes. Uncover and if desired sprinkle with some shredded mozzarella cheese and parmesan; return to oven for a few minutes until cheese melts. Remove from oven and allow to stand for about 5 minutes before serving.

*To cook from frozen: knead spaghetti sauce bag under hot water until it thaws enough to pour. Follow directions as above (just using frozen shells instead of thawed) and increase cooking time to 1 hour.

**This recipe either makes 1 or 2 meals depending on your family size. I do 20 shells in a 9x13 pan with 1 1/2 cups of sauce for my family of 5 (but I have 2 young children who don't eat a whole lot).

Stuffed Shells with Spinach and Sausage

• 16-18 jumbo pasta shells
• 1 pound fresh pork sausage links, casing removed (I use a tube of jimmy dean spicy sausage)
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup of cream cheese
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground pepper

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
2. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
3. Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Stir in cream cheese until mixed.
4. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

If freezing make the shells and flash freeze. Place in ziploc and mozzarella in seperate bag. When ready to eat thaw and cook according to directions above.

Cheese and Chicken Stuffed Shells

16 jumbo pasta shells
1 1/2 c pasta sauce (used slow cooker spaghetti sauce, look for recipe)
2 large egg whites, gently beaten
1 1/2 c part skim ricotta cheese
4 oz. chicken, cooked and diced
1 c frozen spinach (chopped) thawed (drain all excess water)

2 tsp garlic powder
1 tbsp oregano
1 tbsp chopped basil
3/4 c part-skim mozzarella cheese, shredded
1/3 c grated parmesan cheese

Preheat oven to 350
Cook shells in boiling water according to the directions on box.
Rinse with cold water and set aside for later use.

Lightly spray a 9x13 pan with cooking spray and spread 1/2 c of pasta sauce evenly over the bottom of the pan. Set aside.

For filling: Stir together egg whites, ricotta, chicken, spinach, garlic powder, basil, and seasoning. Stir in 1/4 c of mozzarella cheese and parmesan cheese.

Fill each shell with mixture and place filled shells in the baking dish on top of the sauce. Spread remaining sauce on top. Sprinkle with remaining cheese and salt and pepper to taste. Bake for 30 minutes.

If freezing then cook shell noodle and stuff. Let cool. Then flash freeze and place in zip lock bag. They should not stick together. When ready to eat thaw and follow directions above. We can easily make 2 meals out of this.