Freezing stuffed shells--best way?
Making a huge batch of stuffed shells and am planning on freezing two portions worth.
The shells have already been boiled and stuffed, is it better to bake them through (as I'm doing right now with tonight's dinner) and then reheat. Or freeze as is and then just add some additional time when I eventually reheat the frozen portion?
I freeze them boiled and stuffed in a big zip lock bag and cook them still frozen in individual casseroles, buried in meat or marinara sauce, covered at 350 for ~ 1 hour- heaven.
You can either freeze them individually - on a cookie sheet until solid, then packed loose into bags - or in a casserole with sauce. I wouldn't bake them before freezing because then you'll just end up with re-heated leftover shells. My preference would be to freeze them loose so that you can just take out as many as you need, tuck them (still frozen) into sauce and sprinkle with cheese before baking. It will take just a little longer than fresh, but the stuffed shells themselves really don't need much cooking once they're heated through. On the other hand, making up the whole shebang - freezing shells and sauce in a casserole - allows you to have a no-brain meal sometime when you want it. In that case, I'd thaw before baking.