3 cups Ricotta or Cottage Cheese
2 cups shredded Mozzarella Cheese, divided
1⁄2 cup Parmesan Cheese, grated
1 Egg, beaten
2 Tbsp. Parsley
1⁄4 tsp. Italian Seasoning Jumbo Shells, cooked al dente 1 jar Pasta Sauce, divided
In a 9 X 13 baking dish pour 1⁄2 of the pasta sauce. If a thinner sauce is desired, mix in 1⁄2 cup water.
Combine ricotta/cottage cheese, 1 cup mozzarella cheese, parmesan cheese, egg, parsley, and Italian seasoning in a large bowl and mix well. Fill cooked pasta shells with cheese filling. Place filled pasta on top of sauce in baking dish. Top with remaining pasta sauce.
Bake, covered, at 375° for 25-30 minutes. Uncover and sprinkle with remaining mozzarella cheese. Return to oven to melt cheese on top.
Place 6-8 shells with sauce on trays lined with silicone mats. Measure and note the weight of the trays loaded with food.
Process according to freeze-dryer instructions.
When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Tip: Cut shells into halves before freeze-drying to make reconstituting quicker.
Place shells in an oven safe container. Add hot water to shells. Cover with foil and bake at 350° for 15 minutes. Check shells to see if they are fully reconstituted. If not, re-cover and place back in the oven for more time. Add more water if needed. Once pasta is fully reconstituted remove from oven and serve.