I just love dinners I can make ahead of time.  These stuffed shells are one of them.  We’re ripping out our ugly laminate counters tomorrow and having granite counters installed on Wednesday, so that leaves me with no counters for a few days.  These shells are one of my solutions.  I’ve made them before and froze them and they still turn out delicious!


  • 12 ounces, weight Jumbo Pasta Shells
  • 30 ounces, weight Whole Milk Ricotta Cheese
  • 8 ounces, weight Parmesan Cheese, Grated, Divided
  • ½ cups Grated Romano Cheese
  • 1 whole Egg
  • 8 leaves Basil, Chiffonade
  • Salt And Pepper, to taste
  • Pasta Sauce (homemade or store bought)

Preheat oven to 35oF.  Cook pasta shells for half of the suggested time.

Make sure not to overcook them!  You’ll want them to be super al dente.  Is there even a term for super al dente?!

Rinse the shells in cold water.

Mix the Ricotta, half the Parmesan, and Romano.

Add egg, salt and pepper, and basil.  You can add parsley if you’d like, but I skipped it.  The basil adds enough green for me.  🙂

Mix well!

Coat the bottom of a baking dish in pasta sauce.  I used a 13 x 9 pan and I’ll warn you now- this will make three batches!

Spoon the cheese mixture into a shell.  Be sure not to overfill it.

I took this picture before my hands were totally covered in cheese…

Sprinkle the rest of the cheese on top.

And bake for 25 minutes until cheese is melted and bubbly.

Freezing instructions:  Place stuffed shells on a cookie sheet in freezer.  Do not allow shells to touch or they will freeze to each other.  Freeze for at least one hour and then place in freezer bags.  When you’re ready to make them, simply heat oven to 350F and bake for 5-10 minutes longer.