This meal was good, but don’t skimp on the seasonings OR the cheese otherwise it will be a little bland.
8 oz. uncooked rotini (cook till al dente- slightly chewy)
1.5 lb lean ground beef
1 c. corn, frozen
1/2 c. Bell pepper (diced), optional
2 cloves garlic, minced
1 c. chopped onions
2 – 14.5 oz cans of diced tomatoes, undrained
1 c. of tomato sauce
1 tsp. basil
1 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Brown ground beef with garlic and onions . Drain. Add remaining ingredients, EXCEPT ROTINI. Bring to boil, reduce heat and simmer 10 min.
Cool the sauce and pour into freezer bag. Label with name, date and the following directions:
“Cook 8 oz rotini pasta. Thaw and Reheat sauce on stove, add cooked rotini and heat thru.” Don’t forget to include the uncooked pasta with the freezer bag.
Another option is on prep day, cook the sauce as directed above. Then boil the noodles until al dente. Combine everything and dump into a 9×13 pan that has been sprayed with PAM. Cover with foil. Don’t forget to include a bag of 1-2 c. of cheddar cheese. Freeze.
On baking day, make sure it has thawed overnight, then bake at 375 for 40 minutes covered. Make sure it’s hot in the middle. Top with cheese the last 5 minutes. Uncover at that time.