Italian Night- Freezer to Oven recipes

Easy Make Ahead Garlic Bread

1 large loaf bread, sliced lengthwise
1 stick or 1/2 cup butter, softened
2 cloves garlic, minced
1/2 teaspoon dried parsley flakes
In small mixing bowl, combine butter, garlic and parsley flakes. Spread in thick layer over bread. Put two halves back together and wrap with foil. At this point you can store it in the freezer for later use. I thawed mine overnight in the freezer before baking.
Bake, thawed, 25 minutes at 375 °. If frozen, add 10-15 minutes to your baking time. Right before serving, you can unwrap the foil and broil the bread briefly to crisp the top.
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Lasagna rolls

1 pound ground beef
12 lasagna noodles
1/2 cup onion, diced
2 garlic cloves, minced
1 (28 ounce) jar spaghetti sauce (or 3 cups homemade)
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 (8 ounce) package mozzarella cheese, shredded, divided
1 (15 ounce) container ricotta cheese
1 eggs
1/4 cup fresh chopped parsley
1/2 cup grated Parmesan cheese
salt and pepper, divided

Preheat oven to 375 degrees F. Cook lasagna noodles according to directions on package. Once cooked, lay them out in a single layer on wax paper.

In a skillet over medium heat season ground beef with the salt and pepper. Brown the meat and drain. Add the onion and garlic and cook until the onions soften, about 5-8 min. Then add the Spaghetti sauce, tomato sauce, oregano and basil. Lower the heat to med-low and cook for 15 minutes.

Combine half the mozzarella, half the Parmesan and ricotta cheeses in a medium bowl. Add the eggs, parsley, salt and pepper, then mix until all ingredients are combined.

Layer a 9x13 inch baking pan with 1 cup of the meat sauce or just enough sauce to cover the bottom of the pan. Lay out a lasagna noodle and spoon about 1/4 cup of the cheese mixture down the noodle. Top with 1/4 cup of meat sauce. Roll the lasagna noodle and place it seem side down in the pan. Continue with the rest of the rolls. Finish by topping with remaining meat sauce and sprinkle reserved mozzarella and Parmesan. Cover with aluminum foil.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes, or until lightly browned and cheese is bubbly. Let stand for 10 minutes before serving.

***Make Ahead Directions: Prepare recipe as directed above but do not bake. Cover with plastic wrap first and then with aluminum foil. Refrigerate for up to 24 hours or freeze for up to 2 months. Before cooking remove plastic wrap. You will need to allow additional baking time for refrigerated and frozen lasagna.
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Baked Penne with Chicken and Sun-Dried Tomatoes

6 tablespoons butter
1 pound penne
1 tablespoon olive oil
2 boneless, skinless chicken breast halves
salt
pepper
1/2 cup plus 2 tablespoons flour
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
2 cups shredded Monterey Jack cheese
1 cup white wine (more to taste)
1 cup finely grated Parmesan


Preheat oven to 400. Butter two shallow 2-quart baking dishes. (I used one baking dish and one 8 x 8 foil pan). In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. (You can also use already cooked chicken)

In a Dutch oven or heavy pot, melt butter over medium heat. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and sun-dried tomatoes; cook 1 minute. Off heat, gradually stir in Monterey Jack cheese and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Stir in white wine. Divide pasta mixture between baking dishes; sprinkle each with 1/2 Parmesan. (For the freezer meal: Cover with plastic wrap. Then foil. Then write on top with a sharpie the baking directions and what's under there.)

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
(To bake the Freezer meal pull out of Freezer the morning you want to cook and allow to thaw in refrigerator before baking)
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Stuffed Shells with 

Rotisserie Chicken

10 oz. bag spinach
1 or 2 rotisserie chickens
12 oz. jumbo shells
Cheese Filling
2 lbs. ricotta cheese, part-skim
2 cups Parmesan cheese, grated
2 cups mozzarella cheese, shredded
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black ground pepper
Sauce
2 pints heavy cream
3/4 teaspoon chicken bouillion powder
2 garlic cloves, minced
1 1/2 cups Italian cheese, shredded
salt & pepper, to taste
1 cup Parmesan cheese, grated (for the topping)
Directions
1.  Cover and boil the spinach in one inch of water until completely wilted.  Drain well and set aside.
2.  Remove the meat from the chicken(s) and set aside.
3.  Cook the jumbo shells according to the directions.  (Be sure to remove them before they split.)  Drain the shells and place them on wax paper to dry.
4.  In a large bowl, combine the cheese filling ingredients.  Fill the shells with the cheese filling using a decorating bag or spoon.  Place the stuffed shells in two 13 x 9-inch baking dishes.  Add the chicken and spinach to the dish, so that it is evenly distributed around the shells.  Set aside.
5.  Heat the cream in a large skillet over medium heat.  Add the boullion powder, garlic, Italian cheese, and salt & pepper. Stir until the cheese is melted and the sauce is heated through.
6.  Pour the sauce evenly over the shells, chicken and spinach.  Sprinkle the Parmesan cheese on top.
7.  Bake at 350 degrees F until bubbly and the cheese is golden brown about 30 – 40 minutes.
Serves 8 – 9.
Freezing Directions
I recommend freezing this meal in disposable aluminum baking tins.  Prepare this recipe through step # 6;  cover and cool in the refrigerator.  When completely cool, cover and wrap in plastic wrap and aluminum foil.  Label the meal and include the cooking directions.  Freeze up to 2 months.
To reheat, simply remove the foil and plastic wrap and place in the oven (frozen).  Bake for about 1 hour at 350 degrees F until bubbly and heated through.