Vegetarian · Baked in a velvety roasted red pepper marinara.

Serves 6–8 | Prep 40 min | Bake 45 min (thawed) | Freezer Life 3 months | Pan 9 × 13-inch foil pan

Ingredients

1 box (340–375 g / 12 oz) jumbo pasta shells

Filling:

• 2 cups ricotta
• 1 pkg (300 g / 10 oz) frozen chopped spinach, thawed and squeezed very dry
• 1 1⁄2 cups shredded mozzarella
• 3⁄4 cup grated Parmesan
• 1 egg
• 2 garlic cloves, grated
• zest of 1 lemon
• 2 tbsp chopped fresh basil
• 1⁄4 tsp nutmeg
• 1⁄2 tsp kosher salt
• 1⁄4 tsp black pepper

Sauce:

• 1 jar (650–700 mL / 24 oz) marinara
• 1 cup jarred roasted red peppers, drained
• 1⁄2 tsp chili flakes (optional)

Topping:

• 1 cup shredded mozzarella
• 1⁄4 cup grated Parmesan

Prep & Freeze

1) Par-cook the shells. Boil shells 2 minutes less than package directions. Drain, toss with a little olive oil and lay in a single layer to cool.

2) Make the sauce. Blend marinara, roasted red peppers and chili flakes until smooth.

3) Mix the filling. Stir together all filling ingredients until well combined.

4) Assemble. Spread 11⁄2 cups sauce in the foil pan. Fill each shell with about 2 tbsp filling and nestle them in snugly, open side up.

5) Top. Spoon remaining sauce over the shells and sprinkle with mozzarella and Parmesan.

6) Wrap & freeze. Cover with plastic wrap, then a tight layer of foil. Label and freeze up to 3 months.

Freezer to Table

Thawed (best): Thaw overnight in the fridge. Remove plastic wrap, re-cover with foil and bake at 375°F (190°C) for 30–35 minutes, then uncover for 10–15 minutes until golden.

From frozen: Bake covered at 375°F (190°C) for 60–75 minutes, then uncover for 15 minutes. Centre should reach 165°F (74°C); rest 10 minutes.

ChefD Tips

• Squeeze the spinach bone-dry and undercook the shells; both prevent a soggy bake after thawing.
• Finish with torn basil and good olive oil. For strict vegetarians, use a rennet-free Parmesan-style cheese.