Dennis made this dish during our freezer cooking day and it turned out really well. We just got the recipe online from allrecipes.com. I was surprised to find out you don't cook the noodles. It made sense because stuffing these shells would be super hard once cooked!!
One thing we changed in this recipe was we did not add water to the sauce and added a can of petite diced tomatoes with juices instead.
To cook from frozen:
Pop in a pre-heated 350 degree oven for about an hour and a half. Our's got just slightly over cooked on the top, next time I might cover with foil the last 15 minutes or so.
We also divided this recipe into two smaller freezer containers and it was perfect because we still have enough left for about 3-4 more servings even in the smaller pan. (NOT ONE KID EVEN TOUCHED THIS!!! Seriously, I think the food I provide is quite tasty and they just are not interested. Is this normal??)
Side note:
One thing I have found with freezer cooking is you need a bit longer cook time. So you save time in prep., but you do need to be home to put it in the oven.
One thing we changed in this recipe was we did not add water to the sauce and added a can of petite diced tomatoes with juices instead.
To cook from frozen:
Pop in a pre-heated 350 degree oven for about an hour and a half. Our's got just slightly over cooked on the top, next time I might cover with foil the last 15 minutes or so.
We also divided this recipe into two smaller freezer containers and it was perfect because we still have enough left for about 3-4 more servings even in the smaller pan. (NOT ONE KID EVEN TOUCHED THIS!!! Seriously, I think the food I provide is quite tasty and they just are not interested. Is this normal??)
Side note:
One thing I have found with freezer cooking is you need a bit longer cook time. So you save time in prep., but you do need to be home to put it in the oven.
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