Cook the Shells: Bring a large pot of salted water to a boil. Cook the jumbo shells until al dente according to package instructions. Drain and run the shells under cold water to cool. Toss with a dash of olive oil to prevent sticking.

Prepare the Filling: In a large bowl, mix together: ricotta cheese, 1 cup of mozzarella cheese, parmesan cheese, Italian seasoning, salt, pepper, and eggs.

Prepare the Baking Dish: Pour 2 cups of marinara sauce into the bottom of a 9x13-inch pan. For freezing, use an aluminum or freezer-safe pan.

Assemble the Shells: Stuff each shell with about 1 tablespoon of the ricotta filling. Arrange the filled shells in the pan, forming three rows.

Add Sauce and Cheese: Pour the remaining 2 cups of marinara sauce over the shells. Sprinkle the top with the remaining mozzarella cheese.

Cover the Dish: Cover the pan tightly with foil.

Place the prepared and covered pan into the freezer. Store for up to 3 months.

When ready to bake, thaw the dish in the refrigerator for 24 hours. Then, bake at 350°F for 45 minutes to 1 hour until warmed through.

If baking directly from frozen, increase the baking time to approximately 1 1/2-2 hours, depending on your oven.

Preheat your oven to 350°F.

Bake the dish for 45 minutes until the sauce is bubbling and the cheese is melted.

Enjoy your delicious, homemade stuffed shells!