I’m taking advantage of the relatively quiet week to do some batch cooking for the rest of baseball season. Last night’s meal, stuffed shells, was a perfect meal to double and freeze for later, though it did take some work.
Since I was a bit rushed for time, I started with the recipe on the back of the box and went with my own amounts in the interest of time. I also added in dried kale to get a veggie into the dish. Dried kale doesn’t have much taste to it, and it crushes so well that it looks like a dried herb instead of another vegetable.
2 boxes of giant shells
2 32 oz. containers of whole milk ricotta
1 – 2 cups of shredded mozzarella cheese
1/2 cup of grated pecorino romano
salt, pepper, and nutmeg to taste
dried kale (optional)
1. Cook pasta according directions on the box and drain the pasta when finished.
2. Mix up remaining ingredients.
3. Fill giant shells with cheese mixture and layer in a 9 x 13 pan. Drizzle spaghetti sauce over top. Bake at 350 for 35 minutes.
I did 1 layer of stuffed shells instead of the 2 called for in the box directions. I wanted to stretch the shells into several meals for the freezer with the shells functioning more like meat rather than the entire meal.
I also used less mozzarella and pecorino romano than called for in the recipe.
After I cooked the first batch of shells, I scooped them out and dumped the 2nd box in the water. This turned out to be a great way to save on water and reheating the water, however, I left them in for too long. Next time, I’ll stick around to monitor the shells.
Simple Lives at GNOWFGLINS, Frugal Food at Frugal Follies, Real Food Wednesday at Kelly the Kitchen Kop, Pennywise Platter at Nourishing Gourmet, Thrifty Thursday at Coupon Teacher, and Weekend Gourmet at Hartke Online