Freezer Friendly Italian Stuffed Shells Recipe (2024)

FAQs

Is it better to freeze stuffed shells, cooked or uncooked? ›

2Should I cook Stuffed Shells before freezing? I don't recommend cooking the shells before freezing. Freeze them right BEFORE cooking (see instructions above).

How to freeze stuffed pasta shells without the sauce. After boiling and stuffing your jumbo conchiglioni, space them out on a lined baking sheet before freezing to prevent them from clumping together or adhering to the base of the tray.

Can You Freeze Stuffed Shells? You can freeze both baked and unbaked stuffed shells.

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

Ideally, store the cheese in the back of your freezer, where the temperature is the lowest. The door of your freezer is a bit warmer and can fluctuate in temperature whenever you open and close it. Stored properly, fresh ricotta will last in the freezer for one to three months.

Stuffed shells can become watery if the ricotta cheese has too much excess liquid. To fix this, strain excess liquid from the ricotta cheese or remove it with a dry paper towel.

Cook the pasta al dente, which means it should still have a slight bite to it. Overcooking the pasta can result in a mushy texture after freezing. Drain the cooked pasta well in a colander. Rinse it briefly with cold water to stop the cooking process and cool it down quickly.

Simply put the freshly cooked pasta and sauce into a freezer bag or other airtight container for safe storage in your freezer for up to one month. An excellent busy lunch hour solution is to portion your pasta into individual servings and freeze in separate containers.

Divided evenly, the filling should be enough for 18-20 shells. Next, bake. Spread 2 cups of marinara sauce at the bottom of a 9×13 baking dish. Nestle in the shells, cover the dish with foil, and bake for 20 minutes at 425°F.

How long to reheat stuffed shells in the oven at 350 degrees? ›

STUFFED SHELLS-350* OVEN, UNCOVERED FOR 40-45 MINUTES. MANICOTTI-350* OVEN, UNCOVERED FOR 30-35 MINUTES. SIDES: GREEN BEANS-350* OVEN, ADD A BIT OF WATER TO BOTTOM OF PAN, COVERED FOR 20-25 MINUTES.

You can accomplish this popular feat of Italian-American origin by following recipes for either manicotti or stuffed shells. Both pastas are meant to be stuffed. The difference is in the details. Literally translated, manicotti means “l*ttle muffs.” The large tubes are made for stuffing.

Manicotti is the Italian-American version of Cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.

Manicotti may also be called “cannelloni.” “Cannelloni” derives from the word for “cane.” The Italian ending “oni,” means something big or fat. So, “cannelloni” are fat, stuffed canes.

It is safe to freeze uncooked stuffing; however, the ingredients must be combined, put into a shallow container, and frozen immediately. To use it, do not thaw before cooking. Cook from the frozen state until the stuffing reaches 165°F.

Cooked meat doesn't maintain its quality in the freezer for as long as raw meat does: Cooked poultry and fish can be kept in the freezer for four to six months, while beef, veal, lamb and pork shouldn't be kept for longer than two to three months.

Making in Advance and Refrigerating

To store this (uncooked) stuffed shell recipe in the refrigerator, prepare according to recipe instructions then cover the pan tightly with plastic wrap or foil. You may refrigerate for up to three days before baking according to recipe instructions.

Should you freeze stuffing before or after baking? The good news is that you can freeze stuffing either before and after cooking! It all just depends on your preferences.