Stuffed Shells

Yes, assemble the entire dish before baking, cover tightly with foil and plastic wrap, and freeze for up to 3 months. Bake from frozen at 375°F for 55 minutes covered, then 15 minutes uncovered until bubbling and heated through at the center.

Use large shells (the biggest ones available), though they hold less filling—reduce the ricotta mixture by about 1/4 cup. Alternatively, use large rigatoni tubes, laying them flat and filling from the open end.

Cook them to exactly al dente (test one at 8 minutes), drain immediately, and spread on a towel to cool and stop cooking. Fill them while still warm and pliable, using a gentle pressing motion rather than forcing the spoon.

You can substitute equal parts, but drain cottage cheese in a fine-mesh strainer for 15 minutes first to remove excess whey, or the filling will be watery and the shells won't hold together as well.

A simple green salad with lemon vinaigrette, garlic bread, and a medium-bodied red wine like Chianti cut through the richness. Avoid heavy sides since the shells are already filling.

Cover cooled shells tightly and refrigerate for up to 4 days. Reheat covered at 325°F for 20 minutes until warmed through, or reheat individual portions in the microwave at 50% power for 2 minutes to keep shells tender. Do not freeze after baking as texture suffers.