Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan (or slightly smaller) and set aside. Once frozen, transfer the shells to large freezer bags. Add meatless ground beef and cook and stir until brown, 2 to 3 minutes. 8 ounces medium shells pasta , uncooked 1 pound of chicken, cubed (no skin) COOKED 2 cups broccoli fresh or frozen 3 tablespoons olive oil 2 tablespoons butter 1 teaspoon black pepper 1 cup shredded cheese of your choice 3 cloves of garlic, minced 1 cup heavy cream 1/4 cup whole milk 1 cup broth, beef or chicken 1/4 cup all-purpose flour Be sure to undercook your shells by 1-2 minutes because they will continue to cook when they go into the oven. Remove any air and return to the freeze. Stuffed pasta shells stored in a foil pan can go straight from the freezer to the oven without having to worry about thawing ahead of time. Pour the sauce on top, cover and freeze. Believe it or not, I was able to reduce the fat, and it still came out delicious. In the same large pot set over medium heat, melt butter. Stir in flour. Stuffed shells will keep for up to four months in the freezer or four days in the refrigerator. I bought lowfat ricotta Preheat the oven to 400 degrees F. Combine the garlic, egg, ricotta, Parmesan, 1/2 cup of the mozzarella, 2 tablespoons of the parsley, a large pinch of salt and a few grinds … I am unfortunately attending a funeral Saturday earlier in the day, so I"m thinking of stuff I can prepare ahead of time, and pop in the oven (or wherever) So I was thinking making stuffed shells or a lasagne (made a GREAT one 2 weeks ago from Deborah Madison's Vegetarian Cooking for Everyone...Swiss Chard and Eggplant lasagne) Tightly cover with plastic wrap and then foil and allow to freeze completely. I prefer to use whole milk ricotta and mozzarella cheeses, but if you’re looking to save a few calories, you can use part skim. Nov 18, 2016 - Broccoli and Cheese Stuffed Shells | Women's Day Magazine Instructions. Fill all the shells with cheese and place on a large sheet pan. Combine the ricotta, mozzarella, Parmesan, eggs, roasted garlic, parsley, salt and pepper. Stir in the flour and garlic. Spoon about another 1 1/2 cups of marinara in and around the shells. While the shells are cooking, heat olive oil in a large pan or skillet over medium-high heat. You can freeze these stuffed shells for up to 3 months. Preheat the oven to 375 degrees F. Bring a medium pot of salted water to a boil. Restaurant quality! Cooking from Frozen. Stuffed Shells FAQS How to freeze stuffed shells. Place the stuffed shells in the casserole. Add the pasta to the boiling water and cook until al dente according to the package directions. Tips for the perfect pasta. Cook mixture, stirring constantly, for 1 minute. Reheat at 350°F for an hour, with a foil cover on. For the alfredo sauce, heat the butter in a medium saucepan until melted. Spread the bottom of the casserole dish with 1 1/2 cups of marinara. 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