To make ahead: Prepare through Step 5. Wrap baking dish tightly with plastic wrap, then foil, and freeze for up to 1 month. Remove plastic wrap and bake frozen shells, covered, until marinara is bubbly, 45 to 50 minutes. Uncover and bake for 10 minutes more. Or, thaw shells in refrigerator overnight and bake as directed in Step 6.
2 vegetable, 1 1/2 starch, 1 fat, 1 lean protein, 1 medium-fat protein