This meal-prep recipe makes two casseroles so you've got one for now and one to freeze for later.

Source: Better Homes and Gardens

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Jason Donnelly

Recipe Summary

prep:
45 mins
bake:
15 mins at 425°
Servings:
12
Max Servings:
16
Yield:
24 cups pasta mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In an 8-qt. pot cook pasta according to package directions. Drain, leaving pasta in colander.

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  • Meanwhile, for sauce, in a 6-qt. Dutch oven cook sausage, squash, and onion over medium-high heat 15 minutes or until squash is tender, stirring occasionally. Stir in next six ingredients (through pepper).

  • Preheat oven to 425°F. Transfer half of the sauce (about 6 cups) to pasta cooking pot. Add half of the cooked pasta (about 9 cups) to sauce in each pan; stir to combine.

  • Line a 3-qt. rectangular baking dish with foil, then plastic wrap; coat plastic wrap with cooking spray. Transfer one portion of pasta mixture to prepared dish. Sprinkle with 1 cup of the cheese. Cover with plastic wrap coated with cooking spray, then foil. Freeze until firm. Remove frozen mixture from baking dish. Store in freezer up to 2 months.

  • Coat another 3-qt. rectangular baking dish with cooking spray. Transfer remaining portion of pasta mixture to prepared dish. Sprinkle with remaining 1 cup cheese. Bake 15 minutes or until heated through and cheese is starting to brown. Sprinkle with basil before serving.

To Reheat

Coat a 3-qt. rectangular baking dish with cooking spray. Remove foil and plastic wrap from frozen pasta mixture; return mixture to prepared dish. Thaw in refrigerator 24 to 48 hours. Preheat oven to 375°F. Bake, covered with foil, 10 minutes. Bake, uncovered, 20 minutes more or until heated through and cheese is starting to brown. Sprinkle with basil before serving.

Nutrition Facts

536 calories; total fat 17g; saturated fat 7g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 56mg; sodium 1019mg; potassium 618mg; carbohydrates 73g; fiber 7g; sugar 8g; protein 23g; trans fatty acid 0g; vitamin a 8428IU; vitamin c 32mg; thiamin 1mg; riboflavin 0mg; niacin equivalents 12mg; vitamin b6 0mg; folate 170mcg; vitamin b12 1mcg; calcium 225mg; iron 6mg.
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