Stuffed shells -- pasta with a cheese filling -- freeze beautifully. Baked and bubbly, they are a comfort-food classic, always welcome on the dinner table. You'll need to cook an entire box of shells, since some will break as they boil.
Assembled shells can be frozen, unbaked, for up to 1 month.
Tailor the stuffing to your taste --or to whatever you have in the fridge. When the prosciutto, garlic, and onion have been sauteed, add 4 cups of shredded sturdy greens (or reds), such as radicchio, Swiss chard, or Savoy cabbage. Once this base is cooked and has cooled, stir in ricotta and cubed mozzarella.