* Freezable Pasta Bakes: Life-Saving Meals for Hectic Weeknights

Freezable Pasta Bake Recipes for Busy Weeknights

Pasta bakes are a lifesaver on busy weeknights. They're easy to make, packed with flavor, and can be frozen for later. Here are a few of our favorite freezable pasta bake recipes:

1. Classic Lasagna

Lasagna is a classic for a reason. It's cheesy, meaty, and oh-so-satisfying. This recipe is easy to make and can be frozen for up to 3 months.

Ingredients:

* 1 pound lasagna noodles
* 1 pound ground beef
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15 ounce) container ricotta cheese
* 1 (15 ounce) container cottage cheese
* 1 cup grated Parmesan cheese
* 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook lasagna noodles according to package directions.
3. In a large skillet, brown ground beef over medium heat. Drain off excess fat.
4. Add onion and garlic to skillet and cook until softened.
5. Stir in crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until sauce has thickened.
6. In a large bowl, combine ricotta cheese, cottage cheese, Parmesan cheese, and mozzarella cheese.
7. Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Top with 3 lasagna noodles. Spread with half of the ricotta cheese mixture. Repeat layers.
8. Bake for 30 minutes, or until cheese is melted and bubbly.
9. Let cool completely before freezing.

2. Chicken Alfredo Bake

This creamy and cheesy pasta bake is perfect for a comforting weeknight meal. It's made with tender chicken, a creamy Alfredo sauce, and plenty of Parmesan cheese.

Ingredients:

* 1 pound boneless, skinless chicken breasts, cooked and shredded
* 1 (16 ounce) package fettuccine noodles
* 1/2 cup butter
* 1/4 cup all-purpose flour
* 3 cups milk
* 1/2 cup grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook fettuccine noodles according to package directions.
3. In a large skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.
4. Gradually whisk in milk. Bring to a simmer and cook until sauce has thickened, about 5 minutes.
5. Stir in Parmesan cheese, salt, and pepper.
6. Combine cooked fettuccine, chicken, and Alfredo sauce in a large bowl. Pour into a 9x13 inch baking dish.
7. Top with mozzarella cheese.
8. Bake for 20 minutes, or until cheese is melted and bubbly.
9. Let cool completely before freezing.

3. Spinach and Ricotta Cannelloni

These stuffed pasta shells are filled with a creamy spinach and ricotta filling and baked in a rich tomato sauce. They're perfect for a special occasion or a cozy weeknight dinner.

Ingredients:

* 1 package (12 ounces) jumbo pasta shells
* 1 (10 ounce) package frozen spinach, thawed and drained
* 1 (15 ounce) container ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh basil
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook pasta shells according to package directions.
3. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, fresh basil, salt, and pepper.
4. Stuff pasta shells with spinach mixture.
5. In a large skillet, brown onion and garlic over medium heat. Add crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until sauce has thickened.
6. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Place stuffed pasta shells on top of sauce. Pour remaining sauce over pasta shells.
7. Top with mozzarella cheese.
8. Bake for 30 minutes, or until cheese is melted and bubbly.
9. Let cool completely before freezing.

Tips for Freezing Pasta Bakes

* Let pasta bakes cool completely before freezing.
* Freeze pasta bakes in airtight containers or freezer bags.
* Pasta bakes can be frozen for up to 3 months.
* To reheat, thaw pasta bakes in the refrigerator overnight or in the microwave on defrost. Then, bake at 350 degrees F (175 degrees C) until heated through.