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Tuesday, September 10, 2013

Mexican Manicotti by Beth

**Take note this recipe requires a little assembly and THEN sitting in fridge overnight**

1 lb. ground beef, raw
16 oz. can refried beans
1 t. chili powder
1-1/2 t. oregano
8 oz. pkg. manicotti shells, uncooked
2-1/2 c. water
16 oz. jar salsa
16 oz. tub sour cream
1 c. Mexican blend shredded cheese

In a bowl, combine the raw meat, refried beans, and seasonings.  Spoon into uncooked manicotti shells.  Arrange in tray from box and place in gallon freezer bag. 

Day BEFORE serving:
Thaw salsa and cheese baggies.  Do not thaw manicotti.  In bowl, combine water and salsa.  Arrange frozen manicotti in 9x13 pan.; pour salsa/water over shells.  Cover and refrigerate overnight.

Day OF servingRemove pan from refrigerator 30 min. before baking.  Cover and bake at 350 for 1 hr.  Uncover; spoon sour cream over the top.  Sprinkle with the cheese.  Bake 5-10 min. longer or until the cheese is melted.


  1. Loved this! I made ours without the sour cream. It was very tasty! I didn't read the directions right, so I did not thaw the manicotti shells at all. I simply assembled the meal and sat it on the counter for 30 minutes prior to baking. It turned out great! Thanks!

  2. We gifted this meal to a family in need. They loved it! Thanks!