Saturday, June 7, 2008

Freezer Meals-Installment 3

Sorry about that error. I think I was a little ambitious trying to get Install. 3 posted after cooking 6 meals! I was tired and "lost" my work in cyberspace.
I cooked up some more ground beef and made Mexican Stuffed Shells & Baked Spaghetti. Recipes follow:

Baked Spaghetti

Ground beef, 1 pound browned and drained
1 pound spaghetti, cooked according to pkg directions
2 cups cheddar cheese, shredded (you could also use mozerella or combination of both)
grated parmesean cheese to taste
italian seasoning
can mushrooms, drained (if you like them)
spaghetti sauce, 26 oz

Mix cooked beef, cooked pasta, 1 cup cheddar cheese, mushrooms and spaghetti sauce in large casserole dish (I used disposable aluminum pans). Top with remaining cheeses and sprinkle with italian herbs. The key to this dish is to make sure the cheese covers the top well and evenly so the pasta does not dry out when you store or bake it. Wrap with plastic wrap, then foil. Label and make a note to remove plastic wrap before baking. 350 for 30-45 min.

Mexican Stuffed Shells

12 jumbo pasta shells, cooked according to pkg instructions
1 pound ground beef, browned, drained
1 cup salsa
1 can spaghetti sauce/ tomato sauce, 15 oz
1 can corn, drained
1 can black beans, rinsed & drained
1 cup cheddar cheese (or moterey jack or Mexican)
toppings when you serve it: black olives, sour cream

Mix all ingredients except toppings and pasta in large bowl. Stuff shells with it using a serving spoon. Note: the cooked noodles are floppy and slippery! Place these in a greased or sprayed pan. Sprinkle with cheese. Wrap, label, and freeze.

1 comment:

Sarah M. said...

Those Mexican stuffed shells sound great! I'm definitely going to try them. :)