Ricotta-stuffed pasta shells are one of my favorite pasta dishes to make for weeknight dinners at home and for good reason. Cover and bake at 350° for 30 minutes or until bubbly. Uncover; sprinkle with remaining 1/2 cup Italian-blend cheese. Pour sauce over shells. I recommend double wrapping the pan with a layer of plastic wrap all around and then a layer of aluminum foil all around. Today, however, we’re kicking up the flavors of these stuffed pasta shells to a whole new level of yum. To freeze stuffed shells with sauce: To freeze stuffed shells with sauce is even easier. Place shells, stuffed sides up, in a 13 x 9 inch glass or ceramic baking dish coated with cooking spray. Can Stuffed Shells be Frozen? Yes!! Instead of baking it, wrap it tight and freeze. Make it air-tight. Use aluminum foil baking dish to prepare the shells. Bake 5 minutes or until cheese melts. Stuffed Pasta Shells with Meat Sauce. They take twenty minutes or less to prep yet tastes like you slaved in the kitchen all afternoon long. Prepare stuffed shells according to the recipe up to the step of baking. This recipe yields about 20 stuffed shells with a hearty meat sauce, and it typically feeds about 6-8 people. If you would like to make the casserole in advance, simply assemble the dish through Step 6. Do not bake the shells. This stuffed shells pasta is the ultimate prep-ahead freezer meal! Easy Stuffed Shells with Marinara Sauce is a delicious make-ahead pasta entrée with not one, but three kinds of cheeses; ricotta, mozzarella, and parmesan, and the most wonderful homemade marinara sauce ever!