Categories: Once a Month Cooking

Ingredients

• 1 Family
• 12 jumbo pasta shells
• 1 15 oz. container low fat ricotta cheese
• 1 c. shredded provolone cheese
• 1/4 c. grated Parmesan
• 1 egg
• 1/4 c. chopped fresh parsley
• 1 t. dried basil leaves
• 1/4 t. minced dried garlic
• Dash of salt and pepper
• 1 1/2 c. spaghetti sauce, divided
• 1/2 c. shredded mozzarella cheese
• 6 Families
• 72 jumbo shells
• 6 15 oz. containers low fat ricotta cheese
• 6 c. shredded provolone
• 1 1/2 c. grated parmesan
• 6 eggs
• 11/2 c. chopped fresh parsley
• 6 t. dried basil leaves
• 1 1/2 tsp. minced dried garlic
• Salt and pepper
• 9 c. sauce, divided
• 3 c. shredded mozzarella

Directions

1. To Freeze

2. Cook shells and set aside. Combine ricotta cheese, provolone cheese, parmesan cheese, egg, parsley, basil, garlic, salt and pepper in bowl. Stir until well mixed. Fill shells with cheese mixture and then place in freezer bag for storage. Put sauce and cheese each in their own separate freezer bags to store.

3. To Prepare

4. Thaw filled shells, sauce, and shredded mozzarella cheese. Spread ½ c. sauce on bottom of 8” square baking pan and place shells inside. Spread remaining sauce over shells.

5. Bake, covered, for 30 min. Uncover and continue baking 15-20 min. until sauce bubbles. Remove from oven and sprinkle with mozzarella. Return to oven 1-2 min. until mozzarella is melted.

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