I got this "recipe" from a friend and now make it pretty regularly. Tonight I am freezing a batch as well! i made 2 8x8's....i will cook one and freeze one. When I freeze, i line my 8x8 dish with foil, put my food in it, and freeze in the dish. Once frozen, I pull out the whole foil part, put it in a freezer bag, and label it. When i go to cook later, its usually really easy to pull the foil off the frozen meal, place back in your baking dish, thaw and cook. (I say "recipe" because a lot of it is eyeballed. )
I make sauce first:
Saute ONION and GARLIC in EVOO. Add small TOMATO PASTE, lg can TOMATO PUREE, and 14 oz can of TOMATO SAUCE. Add in half a can of water (from the tomato sauce can). Season with garlic, salt, pepper, parsley, oregano, lots of basil, red wine and sugar. Let it simmer for a little bit then set aside.
1/2 bag fresh spinach (or half box frozen, thawed and squeezed of water)
Lg container ricotta cheese
1/2 cup parm cheese
Medium size bag of mozzerella plus a cup more (I buy a large bag because you need more later to top the shells)
2 eggs couple pinches of parsley.
Mix all ingredients together and set aside.
1/2 box large shell pasta cooked and drained.
Put a scoop of the sauce in the bottom of a dish (either a 9x13 or 2 8x8's). Stuff the filling in the shells and place in baking dish. Top with remaining sauce. Cover with mozzerella cheese. Bake at 350 for 45 minutes.