Last week I shared one of my favorite recipes for a breakfast casserole that can be enjoyed any time of the day. This weeks recipe is also a versatile dish - it's perfect for dinner or a quick lunch. We like to freeze these individually on cookie sheets and then place in large gallon freezer bags. That way we can either use a bunch for dinner, or just grab a couple for lunch (saving us time and money!). I usually double the recipe and have enough for at least a month and half.
Cheese Stuffed Shells
16 oz shells - cooked and drained
4 C cottage or ricotta cheese ( I use a combination)
1/2 C Parmesan cheese
2 eggs beaten
1 pinch garlic powder
1 t orgengo
1 t parsley *these two pulverize by your hand
Mix the above ingredients together (minus the shells). Stuff shells and spread out on greased cookie sheet - freeze 2-3 hours and then place in freezer bag. You can bake these in a 9x13 covered in spaghetti sauce at 350 for 35 minutes. Or the way we eat them - grab a couple, place on a microwaveable plate, dump some sauce onto them - heat for 4-5 minutes (depending on the microwave) and voila - quick, easy, and cheap lunch!