Mostaccioli by Amy

Ingredients:

1 pound of ground beef

1 cup of chopped onion

2 cloves of minced garlic

Salt and pepper for flavor

4 cups of meatless spaghetti sauce (I use 2 jars of Three Cheese Prego.)

1 cup of water

16 oz. of Mostaccioli pasta

1 - 8 0z. package of shredded mozzarella cheese

1 cup of shredded Parmesan cheese

Steps:

1. Cook the pasta (2 minutes less than the directions on the box).

2. While pasta is cooking, brown beef, onion, salt, pepper, and garlic. Drain the mixture.

3. Return the beef mixture to the pot. Add the sauce and water. Simmer for 10 minutes.

4. Combine cheeses in a separate bowl.

Assemble:

1. In a 9x13 dish, layer noodles, sauce mixture, and cheese mixture. Repeat layers.

2. Bake at 350 degrees for 30 minutes.

Freeze:

1. Assemble dish in a foil pan.

2. Cover with saran wrap and then heavy duty foil.

3. Freeze for up to 1 month.

From the Freezer to the Table:

1. Completely thaw dish.

2. Remove saran wrap and foil.

3. Bake at 350 degrees for 30 minutes. Cover for the last 5 minutes if dish is getting too brown.

Creamy Pasta with Chicken and Broccoli by Jackie

*This is my version of Kraft Foods Creamy Bow-Tie Pasta with Chicken and Broccoli

Ingredients:
3 cups bite-size pasta, uncooked
4 cups frozen broccoli florets
3 Tbsp. Kraft Roasted Red Pepper Italian with Parmesan dressing
1 1/2 lb. boneless, skinless chicken breasts
2 cloves garlic, minced
2 cups Ragu Tomato-Basil spaghetti sauce
4 oz. Philadelphia Cream Cheese, cubed
1/4 cup grated Parmesan cheese

Assembly:

• Cube chicken and place in slow cooker with dressing and garlic. Cook on high for 3 hours or until done. Do not overcook. When finished, cool in juices in refrigerator.
• Place chicken and 1/2 c. juice in gallon Ziploc freezer bag.
• Discard remaining juice.
• Add spaghetti sauce and cream cheese to bag. Seal and lay flat in freezer.
• Place broccoli in quart-size Ziploc freezer bag. Place Parmesan cheese in pint size Ziploc freezer bag. Place uncooked pasta in gallon size Ziploc bag. Add broccoli and cheese bags to the pasta bag. Seal.

Serving Day:

• Thaw completely.
• Cook pasta for 7 minutes.
• Add broccoli to pasta water with pasta and boil for 4 minutes.
• Meanwhile, in a large skillet, heat chicken and sauce until cream cheese has melted completely and chicken is warmed through.
• Add pasta and broccoli to sauce and mix well.
• Sprinkle each portion evenly with cheese.

Beef Noodle Casserole by Andrea

Ingredients:
1 lb. ground beef
1 bag frozen Mirapoix (onions, peppers)
1 1/2-2 c. ketchup
1/2 stick butter
1 12oz. bag egg noodles
1 pkg cream cheese
2 t. Worcestershire sauce
1 can cream of mushroom
garlic powder & salt to taste
3 c. shredded cheddar

Instructions: Brown ground beef and salt to taste, drain. Saute green pepper and onion in small amount of butter or oil @ 10 min. Combine with beef and add ketchup. Simmer in large pot for 15 min.
In a separate pot, cook noodles according to pkg. directions and drain. Return to pot and add 1/2 stick of butter, cream cheese, Worcestershire sauce, soup, and seasonings.

Grease 9x13 pan and place noodle mixture in pan. Layer the ground beef mixture over noodles. Cover with foil and bake or freeze.
To bake on assembly day, cook covered at 350 for 20 min. Add cheese and cook uncovered until cheese melts.
To cook later, defrost and cook same as above. (May take longer if straight from refrigerator.)

Creamy Chicken and Spaghetti by Mel

Ingredients:

4 c. chopped chicken

8 oz. spaghetti cooked

3 stalks celery chopped

1 can cr. of mushroom soup

1 can cr. of celery soup

1 can chicken broth

1 lb. Velveeta cut up

Directions:

Mix all together and add cut up cheese. Put in 9x13 pan. Bake at 325 degrees for 45 min.

Freezer Directions:

Thaw completely. Bake at 325 degrees for 45 minutes.