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-> Recipe Collection
-> Dairy & Pareve Meals
smileforamile
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 Fri, Jun 29 2018, 10:37 am
I'm using this recipe for stuffed shells: https://www.allrecipes.com/rec.....-iii/
I want to freeze them for after I have a baby IY'H. My question is, which is the best way to freeze?
1. bake fully and then freeze
2. make pasta, stuff the shells and freeze, freeze sauce separately
3. freeze with shells stuffed and sauce on top
4. Other?
TIA
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purpleonion
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Fri, Jun 29 2018, 11:19 am
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I did freeze it in the past fully cooked and was totally fine
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Chayalle
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Fri, Jun 29 2018, 11:44 am
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I freeze them raw, with sauce, ready to defrost and bake, or go from freezer to oven (but will need longer baking time). I do it all the time, and it works beautifully.
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smileforamile
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Fri, Jun 29 2018, 11:48 am
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I think I'll try it both ways and see which one works better. Thanks!
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chocolatecake
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Fri, Jun 29 2018, 11:52 am
| Chayalle wrote: | | I freeze them raw, with sauce, ready to defrost and bake, or go from freezer to oven (but will need longer baking time). I do it all the time, and it works beautifully. |
same here.
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cozyblanket
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Fri, Jun 29 2018, 12:19 pm
| Chayalle wrote: | | I freeze them raw, with sauce, ready to defrost and bake, or go from freezer to oven (but will need longer baking time). I do it all the time, and it works beautifully. |
Same here. I put a layer of parchment paper on the bottom of the pan and then I cover it with Saran Wrap and then foil on top because I don't want the tomato sauce to corrode anything. I write a note on the foil it says
"Raw
Bake covered for 2 hours
but remove Saran Wrap first!"
Or something like that. 
Its easy to quickly remove the saran wrap and recover... Adding sauce takes longer. The point of freezing is to make it fast later, right?
Enjoy!
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