Recipe: Freezer Friendly Meals for Christine - Spicy, Saucy Rigatoni Bake, Broccoli and Cheese Casserole, Baked Ziti, Cheesy Chicken Enchiladas, Lasagna

Hi Christine,

It's sad to hear about your friend, but you helping out makes all the difference. I posted some freezer friendly meals. Another thing you could do is cook 2 pounds of spiral pasta and add some chopped fresh veggies like peppers, celery, carrots, etc. Then just add a bottle of Wishbone Italian dressing. This will keep up to 5 days, easy for the kids to munch on. Good Luck, and God bless you for your generosity. I will be thinking of your friend and her family.

Spicy, Saucy Rigatoni Bake

1 tbsp oil, olive
2 onion, sliced
1 pepper, red, sweet, chopped
3 garlic, cloves, minced
1/2 tsp fennel, seeds, crushed
1 lb. sausage, hot Italian
2 x 700 ml sauce, jars, tomato-basil
1 tbsp vinegar, wine
5 cup pasta, rigatoni
2 cup cheese, mozzarella, shredded
1/4 cup cheese, parmesan, grated
2 tbsp parsley, fresh, chopped

Preheat oven to 400 C (200 C)

In Dutch oven or large heavy skillet, heat oil over medium-high heat; cook onions, stirring occasionally, for 5 minutes.

Add red pepper, garlic and fennel seeds; reduce heat to medium and cook for 10 minutes or until onions are very soft and golden.

Transfer to bowl.

Cut sausage into 1-inch (2.5 cm) chunks; add to pan and brown well on all sides, about 8 minutes

Drain off fat.

Stir in pasta sauce and vinegar.

Return vegetable mixture to pan; reduce heat to medium-low and simmer for 15 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm.

Drain, reserving 1 cup (250 mL) of the cooking water.

Return pasta to pot; add sauce and reserved cooking water.

Combine mozzarella and Parmesan cheese; set 1 cup (250 mL) aside.

Stir remaining cheese into pasta mixture.

Pour into 13 x 9-inch (3 L) glass baking dish, pressing pasta to submerge.

Sprinkle with reserved cheese and parsley.

Bake, covered, in oven for 30 to 45 minutes; uncover and continue for another 15 minutes or until golden.(Make ahead: Let cool in refrigerator; cover and refrigerate for up to 1 day. Or overwrap with heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 48 hours.)

Broccoli and Cheese Casserole

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

Bake for 45 minutes to 1 hour.

Freeze for up to 1 month, thaw in refrigerator for 24 hours.

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces Provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

Bake for 30 minutes in the preheated oven, or until cheeses are melted. Freezes well, cover with saran wrap then foil. Thaw in refrigerator.

Cheesy Chicken Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Lasagna

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Double wrap baked lasagna in foil and freeze. Thaw in refrigerator and bake at 350 until heated through.