I'd like to try this dish today but it's way too much for one meal. Can I freeze some of the uncooked stuffed shells?

Spinach and Cheese Stuffed Pasta Shells

3 1/2 oz or 100 g frozen chopped spinach

1/3 cup feta cheese

1 cup ricotta cheese

1/2 cup cottage cheese

1/4 cup parmesan cheese

1/2 cup mozzarella cheese

1 shallot, shredded or finely chopped

1 egg

1 tsp olive oil

24 large pasta shells (conchiglioni rigati)

24 oz or 700 ml tomato-basil pasta sauce

Bring a large pot of water to a boil.

In a medium bowl, combine thawed and drained spinach, feta cheese, ricotta cheese, cottage cheese, Parmesan cheese, mozzarella cheese, shallot, egg, and olive oil. Set aside in fridge.

Add manicotti pasta shells to pot of boiling water. Set timer for 5 minutes- you just want them softened.

Drain and rinse pasta in a colander under cold water.

Spray 2 pieces of plastic wrap with cooking spray.

Place drained pasta shells on one sheet of plastic wrap and cover with second piece of wrap.

Stuff the cheese mixture into each shell with a small spoon, placing in a large baking pan, stuffed side up.

Cover with pasta sauce. Bake for about 25 minutes.