Every couple of months my BFF Leilani comes over and we cook freezer meals. We also drink copious amounts of Sauvignon blanc. Last time we got together we had so much “fun” we forgot to put sugar in the cake. We are still laughing about that.
We really enjoy our time cooking. We usually split the bill for the ingredients and divide all of our food in half at the end of our cooking day.
We usually cook about 3 recipes but in bulk.
Here is the recipe for my spinach stuffed shells. It makes about 4 (9×9) pans worth of shells.
Spinach Stuffed Shells
1 lb ground beef
1/2 cup Guidry’s seasoning blend or 1/2 of a small onion will do
3 cloves garlic, minced
2 (15oz) containers of whole milk ricotta
12 oz frozen chopped spinach, thawed and squeezed dry
1 cup Kraft grated Parmesan
2 eggs, beaten
12oz box jumbo shells, cooked according the package
2 (24oz) jars marinara (I used Ragu Mama’s special garden sauce)
4 cups shredded mozzarella
Brown the beef, drain the fat.
Add Guidry’s and garlic and cook until tender.
Season with salt and pepper.
In a large bowl mix together the meat mixture, ricotta, spinach (squeezed dry!), Parmesan, salt and pepper, and beaten eggs.
Coat the bottom of each pan with a little marinara.
Stuff the shells and place in the pan on top the marinara.
Top with more marinara.
Sprinkle mozzarella on top.
If freezing the shells, cover with plastic wrap then foil and place in the freezer.
To cook, let thaw. Remove plastic wrap and foil and place a fresh piece of foil on top. Bake at 350 degrees for about 25-30 minutes until it’s bubbly.