If you’ve known me for very long you know how much my family and I love Italian Stuffed Shells. Making triple batches of this pasta helps keep us stock-piled for a while or ready to share with other families.
The simple recipe plus the plan for making a triple batch and flash freezing individual shells is contained here: Italian Stuffed Shells
The slow cooker of course. Simply pull out, from the freezer, the number of shells you need to serve your family. Douse with spaghetti sauce and turn on low. Maybe put a touch of water in with the slow cooker. Not much – maybe 1/4 cup. Then you’ll have shells, ready to serve for Sunday lunch. All you’ll need to do is add a topping of mozzarella cheese before serving.
Or, if you prefer the traditional way, then defrost your shells in the fridge the night before. Have them ready, topped with sauce and cheese, to pop in the oven when you walk in the door. Need the recipe link again? Italian Stuffed Shells
Another recipe from that red and white checked cookbook.