buckytom said:technically, it's not a cheese, but a cheese by-product, made from the reamining whey of other cheeses, and cow's milk. it is re-cooked, hence the word ricotta.
i have seen it frozen, and it will change a little, but it still can be used.
it should be ok for stuffed shells, mish, just not as good as fresh.
buckytom said:...it will lose some of it's creaminess, and it will definitely lose more water as the molecules freeze, then thaw...