4.5
2 ratings

Stuffed Jumbo Pasta Shells

Perfect to make ahead and freeze
Styling and Photography by Faigy Feldman

If you're planning to do a bit of meal prep before the holiday season, this recipe for stuffed jumbo pasta shells is perfect to make ahead of time and freeze. 

Recipe courtesy of Nitra Ladies Auxiliary, provided by Kosher.com

Ready in
1 h and 15 m
45 m
(prepare time)
30 m
(cook time)
12
Servings
382
Calories Per Serving

Ingredients

  • 1 box jumbo pasta shells
  • 4 quarts water
  • 1 Tablespoon salt
  • 3 Tablespoons oil
  • 16 Ounces Gefen Tomato Sauce
  • 2 Tablespoons brown sugar
  • 2 Tablespoons lemon juice
  • dash of oregano
  • ​​​​​​dash of garlic powder
  • 1 Pound farmer cheese
  • 1 Pound shredded cheese
  • 1 egg

Directions

Bring water to a boil.

Add salt and oil, add pasta. 

Cook 8–10 minutes.

Drain well.

Combine ingredients for filling.

Place one tablespoon filling into each pasta shell.

Arrange, seam-side down, in a 9- x 13-inch pan.

Combine ingredients for sauce.

Pour over shells.

Bake covered, at 375 degrees Fahrenheit, for 30 minutes

Nutritional Facts
Servings12
Calories Per Serving382
Total Fat19g29%
Sugar5gN/A
Saturated8g42%
Cholesterol58mg19%
Protein19g38%
Carbs34g11%
Vitamin A127µg14%
Vitamin B120.5µg22%
Vitamin B60.1mg10.4%
Vitamin C4mg4%
Vitamin D0.3µg2.2%
Vitamin E2mg10%
Vitamin K5µg4%
Calcium313mg31%
Fiber2g7%
Folate (food)27µgN/A
Folate equivalent (total)27µg7%
Iron1mg6%
Magnesium43mg10%
Monounsaturated6gN/A
Niacin (B3)1mg7%
Phosphorus328mg47%
Polyunsaturated2gN/A
Potassium275mg6%
Riboflavin (B2)0.3mg22.3%
Sodium1111mg46%
Sugars, added1gN/A
Trans0.5gN/A
Water403gN/A
Zinc2mg20%