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Ricotta and Beef Stuffed Shells

1 lb ground beef
1 small onion, chopped
1 clove garlic, minced
3 slices white bread
1 cup mozzarella cheese
1/2 cup ricotta cheese
1 egg
1/2 cup milk
1 tsp Italian seasoning
1 (12-oz) box jumbo pasta shells, uncooked
2 (24-oz) jars spaghetti sauce (to be used when reheating)
1 cup Mozzarella cheese (to be used when reheating)

In a skillet, brown ground beef and onion for 7-10 minutes or until meat is thoroughly cooked. Add garlic and cook 1 more minute. Drain if needed. Put ground beef mixture in large mixing bowl. Add bread (torn into small pieces), mozzarella cheese, ricotta, egg, milk, and Italian seasoning to the mixing bowl. Mix well. Carefully stuff each shell with meat mixture. Flash freeze shells and transfer to freezer bag. (Alternatively, prepare and freeze it as an entire casserole rather than flash freezing the shells and assembling the casserole on serving day.)

To reheat: Put frozen shells in a 9" x 12" baking dish. Pour up to 2 jars of sauce over the top of shells, depending on your taste. Spread 1 cup mozzarella cheese over shells. Cover with aluminum foil. Bake at 375°F for 1 hour 45 minutes - 2 hours until shells are tender.

Nutrition, per serving:
Calories: 911
Fat: 31g
Protein: 46g
Sodium: 1300mg
Carbohydrates: 114g
Fiber: 13g

The Everything Freezer Meals Cookbook
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Gillian Gunson