The past few weeks, I’ve been on a food-freezing mission. Call it nesting or OCD—though I don’t think that I’ve really changed much either way—I simply wanted to prepare our little family for the newest arrival and instant changes.
Knowing me, I’ll more than likely be a hermit for these first few weeks, wanting to lock myself in the house and take it all in. That means, no going out for groceries or takeout or even meeting the delivery guy at the front door. I’m talking about the shades drawn and good old-fashion freezer-food hunting. I don’t want to miss a beat of this experience and I don’t want to get in the takeout-food rut.
Solution: Freeze-Ahead Meals.
As seen in an earlier The Monday Menu, where many of my personal faves made the list, I promised a few more special editions and here’s one of them. This specific recipe serves 6-8, but it can easily be doubled up for a yummy freeze-ahead meal option that is sure to please everyone!
- 1 small bunch of parsley
- 1 small bunch of long green onions
- 2 eggs
- 1 pound bow tie pasta cooked and drained
- 4 cups shredded mozzarella cheese
- 4 cups cottage cheese
- ⅓ cup grated Parmesan cheese
- 1 tbsp of dried oregano
- 1 jar of pasta sauce
- 1 pound of ground beef
- salt and pepper to taste
- Preheat oven to 350 degrees.
- In a large pot, sauté beef and onion until beef is thoroughly cooked. Add salt and pepper to taste.
- Pour spaghetti sauce into beef mixture. Mix thoroughly.
- In a large bowl, combine cooked and drained bow tie pasta, mozzarella, cottage cheese, eggs, Parmesan cheese, parsley, oregano, and pepper (as much as desired).
- Once mixed together, transfer combined ingredients to a baking dish. Only fill ¼ full and pack down ingredients lightly.
- Add spaghetti sauce beef mixture to fill the baking dish halfway.
- Cover and bake for 30-45 minutes.
- Remove the Pasta Cotto Casserole and top off with the remaining mozzarella and Parmesan cheese.
- Cut into individual pieces and serve.