Make Ahead Shells

Make-Ahead Stuffed Shells

Serves 8

Assembled shells may be frozen for up to 2 months. You need two 8-inch-square baking dishes (preferably microwave- safe) for this recipe. If you want to pull the baking dishes from the freezer individually, divide the tomato sauce and cheese into smaller containers.

Marinara Sauce
2	tablespoons  extra virgin olive oil
3	garlic cloves , minced
1/4	teaspoon  red pepper flakes
1/4	cup  red wine
2	tablespoons  balsamic vinegar
2	(28-ounce) cans crushed tomatoes
1	cup  low-sodium chicken broth
2	tablespoons  dried basil
2	teaspoons  sugar
1/2	teaspoon  salt
Stuffed Shells
	Salt
1	(12-ounce) box jumbo pasta shells
3	cups  ricotta cheese
1	cup  grated Parmesan cheese
3	cups  shredded mozzarella cheese
2	garlic cloves , minced
1/4	cup  finely chopped fresh basil
2	large eggs , lightly beaten

1. For the sauce: Heat oil, garlic, and pepper flakes in large saucepan over medium heat until fragrant, about 1 minute. Add wine and vinegar and simmer until reduced by half, about 2 minutes. Stir in tomatoes, broth, basil, sugar, and salt and simmer until slightly thickened, about 15 minutes. Set aside to cool.
2. For the shells: Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and shells and cook until tender, 12 to 14 minutes. Drain and cool shells. Reserve 30 shells, discarding any that have broken.
3. Combine ricotta, Parmesan, 1 1/2 cups mozzarella, garlic, basil, eggs, and 1/2 teaspoon salt in bowl. Following photo at left, fill each shell with 2 tablespoons filling.
4. To assemble: Divide 2 cups cooled marinara between two 8-inch-square baking dishes. Arrange half of filled shells, seam-side up, in each dish, then top each dish with 1 1/2 cups marinara. Wrap dishes with plastic and cover with foil. Transfer remaining sauce to airtight container and remaining mozzarella to zipper-lock freezer bag. Freeze shells, sauce, and cheese.
5. When ready to serve: Defrost shells, sauce, and cheese in refrigerator for 8 hours or see note below). Adjust oven rack to middle position and heat oven to 400 degrees. Remove plastic from shells and replace foil. Bake until sauce is bubbling and shells are heated through, about 50 minutes. Remove foil and top shells with reserved sauce and cheese. Bake until cheese is spotty brown, about 10 minutes. Cool 15 minutes. Serve.
Shells in a Hurry To guarantee even cooking, the shells must be thawed before they are baked. This will take eight hours in the refrigerator. For quicker microwave defrosting, assemble the shells in Pyrex or ceramic baking dishes and defrost until the sauce has thawed and the shells have slightly softened. Bake as directed, reducing the initial baking time to 40 minutes.