Freezer Friendly Stuffed Shells, Large Family Style

This large family recipe yields up to five 9×13 pans or ten 8 inch square pans of Freezer Friendly Stuffed Shells. (You can half the recipe, if this is too many.)

2-12 oz. Jumbo Shells
24 ozs Diced Tomatoes
102 ozs Tomato Sauce
64 ozs Ricotta Cheese
6 Eggs
8 cups Mozzarella Cheese
2 cups Parmesan cheese

Cook Jumbo Shells according to package directions.

Make Cheese Sauce Filling 
In large mixing bowl mix Ricotta Cheese, 4 cups Mozzarella Cheese, eggs, and Parmesan cheese.

Stuff cooked jumbo noodles with cheese sauce mixture and layer on the bottom of 9×13 pans.

Make Pasta Sauce
In a large pot mix Tomato Sauce, Diced Tomatoes

Cover stuffed shells fully with homemade pasta sauce.

Top with one cup of shredded Mozzarella cheese.

Repeat for a total of four to five 9×13 pans.

Allow your meals to cool completely before placing in the freezer.
Wrap each 9×13 pan with a layer of foil.
Label the top of each of four 2-2 1/2 gallon freezer bags with recipe name and date.
Slide each 9×13 pan in the labeled bags.
Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.

FROM THE FREEZER COOKING DIRECTIONS
Set the desired pans of Stuffed Shells out in the refrigerator the evening before you’d like to serve them.
Preheat your oven to 400F.
Remove plastic bag.
Place in preheated oven for 1 hour or until heated through and hot and bubbly.

Source: Slightly modified from the recipe at Large Family Table.

Total Cost:
2-12 oz. Jumbo Shells $1.26 x 2 = $2.52
24 ozs Diced Tomatoes $1.25
102 ozs Tomato Sauce $2.98
64 ozs Ricotta Cheese/Cottage cheese, $4.98 + $4.96.
6 Eggs, .72¢
8 cups Mozzarella Cheese, $12.53
2 cups Parmesan cheese, $9.78

Total Cost: $39 72/$9.93 per pan