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30 mins

Make-Ahead Meals
make ahead up to 1 month

Prep: 30 minutes Freeze: up t0 1 month thaw: 30 minutes Bake: 1 hour 45 minutes at 350°F Makes: 4 servings

Per serving: 508 cal., 24 g fat (13 g sat. fat), 168 mg chol., 1,347 mg sodium, 39 g carb., 6 g fiber, 34 g pro.

Tip: To avoid leaving a baking dish in the freezer for weeks, line it with plastic wrap. Fill the prepared dish with casserole ingredients, wrap the dish and freeze overnight (or several hours). When frozen, lift out the food and place in a freezer bag; freeze up to 1 month. To thaw, remove plastic wrap and return food to the original baking dish. Thaw and bake as directed.

Posted by Houghton Mifflin Harcourt Published See Houghton Mifflin Harcourt's 13 projects » © 2021 Better Homes and Gardens / GMC Publications · Reproduced with permission. · Recipes and Photography from MAKE-AHEAD MEALS by Better Homes and Gardens. Copyright ©2015 by Meredith Corporation. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
  • Step 1

    Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

  • Step 2

    For filling, in a medium bowl beat eggs. Stir in spinach, 11/2 cups of the mozzarella cheese, the ricotta cheese, and Parmesan cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Spread about 1/2 cup of the pasta sauce on the bottom of a 2-quart square baking dish. Place shells in dish. Pour pasta sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.

  • Step 3

    Cover with plastic wrap, then with foil. Freeze up to 1 month.

  • Step 4

    To serve, thaw casserole at room temperature for 30 minutes. Preheat oven to 350°F. Remove plastic wrap; cover with foil. Bake for 11/2 hours. Remove foil. Bake 15 minutes more or until heated through (165°F).

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