I’m not a sandwich type of girl. I’m not really into frozen dinners, and pasta from a can makes me want to die.
That means I’ve encountered a problem living in the apartments that the Internet, Lifetime and Food Network all make sound like a curse worse than death: cooking for one.
Recalculating every recipe into one serving could be pretty suicidal, just like another option: eating the whole thing at once. I could probably eat a 9×13 pan full of pasta and cheese, but I’m not sure that’s a good idea.
The quandary is what to do with the rest of that pan of pasta after eating just one meal's worth. That's a lot of days to be eating the same pasta casserole from the leftover bowl in the refrigerator, especially if you're looking to avoid a gnarly, food-born illness.<br/>Solution: freeze it.Solution: freeze it.
Solution: freeze it.
It’s surprisingly easy, plus it means you get cooking out of the way for a whole week or two in one day if you make a couple different dishes. I like a rotation of chicken and pasta.
Just buy several freezer-safe containers, prepare your food as normal, freeze it before it cools and then whip it out of the freezer a few hours before you want to eat. Be sure to portion it before freezing, because hacking at three rock-solid chicken breasts with a large knife is not fun or safe.
The layered pasta bake recipe I’m including is one I’ve made from a combination of other recipes. Try adding your own favorites.
Layered Pasta Bake
• 1 lb. uncooked pasta<br/>&#8226; 1 lb. ground beef (opt.)• 1 lb. ground beef (opt.)<br/>&#160;&#8226; 2 26 oz. jars pasta • 2 26 oz. jars pasta <br/>&#160;&#160; sauce sauce<br/>&#8226; 1 1/2 cups sour cream• 1 1/2 cups sour cream<br/>&#8226; 1 10 oz. pkg.&#160; frozen• 1 10 oz. pkg. frozen<br/>&#160;&#160; spinach (opt.) spinach (opt.)<br/>&#8226; 1 1/2 cups cheddar • 1 1/2 cups cheddar <br/>&#160;&#160;&#160; cheese cheese<br/>&#8226; 1 1/2 cups Parmesan • 1 1/2 cups Parmesan <br/>&#160;&#160;&#160; cheese cheese
• 1 lb. ground beef (opt.)
• 2 26 oz. jars pasta
sauce
• 1 1/2 cups sour cream
• 1 10 oz. pkg. frozen
spinach (opt.)
• 1 1/2 cups cheddar
cheese
• 1 1/2 cups Parmesan
cheese
Instructions:
Bring a large part of lightly salted water to a boil. Cook pasta in boiling water until it is al dente (slightly chewy to the bite). Drain.<br/>Meanwhile, cook ground beef until browned in medium skillet. Add sauce, sour cream and spinach.Meanwhile, cook ground beef until browned in medium skillet. Add sauce, sour cream and spinach.<br/>Cover the bottom of a lightly greased 9×13 inch pan with part of the pasta. Layer the ingredients as follows: half the sauce mixture, all the cheddar cheese, the remaining pasta, the remaining sauce mixture and top with the Parmesan cheese. Cover the bottom of a lightly greased 9×13 inch pan with part of the pasta. Layer the ingredients as follows: half the sauce mixture, all the cheddar cheese, the remaining pasta, the remaining sauce mixture and top with the Parmesan cheese. <br/>Top with aluminum foil and bake for 30 minutes at 350 degrees.Top with aluminum foil and bake for 30 minutes at 350 degrees.
Meanwhile, cook ground beef until browned in medium skillet. Add sauce, sour cream and spinach.
Cover the bottom of a lightly greased 9×13 inch pan with part of the pasta. Layer the ingredients as follows: half the sauce mixture, all the cheddar cheese, the remaining pasta, the remaining sauce mixture and top with the Parmesan cheese.
Top with aluminum foil and bake for 30 minutes at 350 degrees.