Recipes for June 12-18

Baked Ziti

1 pound of ziti pasta, cooked al dente

1 pound of Italian sausage, cooked and chopped

15 oz. ricotta cheese

1 egg

2 tablespoons parsley

2 cups mozzarella cheese, shredded and divided

¼ cup parmesan

28 oz. jar spaghetti sauce, divided


Cook ziti according to directions, drain and set aside.  Mix ricotta, egg, parsley, 1 ½ cups mozzarella and parmesan in a bowl.  Mix cooked sausage and ziti in with the ricotta mixture.  Mix in ¾ jar of spaghetti sauce.  Pour into a 2 quart casserole dish.  Top with rest of sauce and mozzarella cheese.

To freeze:  Cover the dish with foil and put in freezer.

To cook:  Preheat oven to 350 degrees.  Cover and bake for 20 minutes.  Uncover and bake 10-15 minutes more.

Salisbury Steak

1 egg

1 can of condensed French onion soup, undiluted and divided

½ dry breadcrumbs

½ teaspoon salt

1 pinch of pepper

1 ½ pounds ground beef

1 tablespoon flour

¼ cup water

½ cup ketchup

1 teaspoon Worcestershire sauce

½ teaspoon prepared mustard

6 cups of hot cooked noodles

Chopped fresh parsley


In a large bowl, beat the egg.  Stir in 1/3 cup of soup, bread crumbs, salt and pepper.  Add beef and mix gently.  Shape into 6 oval patties.  Brown in a skillet for 3-4 minutes on each side.  Remove and set aside.  Discard the drippings.  In the skillet combine flour and water until smooth.  Add ketchup, Worcestershire sauce, mustard and remaining soup.  Bring to a boil.  Cook and stir for 2 minutes.  Return patties to skillet.  Cover and simmer for 15 minutes.

To freeze:  Pour patties and sauce into a 1 gallon freezer bag.  Freeze flat.

To cook:  Thaw and heat up in the microwave.  Cook noodles.  Serve on top of noodles.

Dump Chicken

1 ½ pounds of chicken pieces

½ teaspoon salt

½ cup maple syrup

1 tablespoon chili powder


For freezing:  Place all ingredients into a 1 gallon freezer bag.  Lay flat in the freezer.

To cook:  Thaw.  May grill the chicken or bake in oven at 350 degrees for about an hour or cook in slow cooker on Low for 6-8 hours.  If using the oven or slow cooker method it would be good to serve chicken over a bed of rice.

Spinach and Sausage Stuffed Pasta Shells

32 large pasta shells

1 pound bulk sausage, cooked and drained

10 oz. chopped frozen spinach, thawed and drained

4 eggs, beaten

2 cups ricotta cheese

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

3 cups of spaghetti sauce


Cook pasta shells according to package directions.  Drain and rinse with cold water.  Combine remaining ingredients except spaghetti sauce in a large bowl.   Mix well.  Fill each pasta shell.  Place in a baking dish and top with spaghetti sauce.  (I am going to use several 8×8 pans for this, as this is the correct size for my family.)  Freeze at this point.

To cook:  Thaw.  Bake at 350 degrees for 30 minutes.

Dump Flank Steak

2 pounds flank steak

1 cup beef broth

8 oz can tomato sauce

6 oz. can tomato paste

1 small onion, sliced

1 green pepper, seeded and sliced

2 garlic cloves, minced

1 teaspoon of fresh cilantro, chopped (I like to add more)

1 tablespoon olive oil

1 tablespoon vinegar


In a large bowl combine all ingredients except flank steak.  Mix well.  Place flank steak in a freezer bag and pour sauce mix on top.

To cook:  Thaw.  Put in slow cooker for 8-10 hours on LOW.  Shred meat and serve over rice.

Stuffed Bell Peppers

4 red bell peppers, halved and seeded (remove membrane)

1 pound ground beef

1 cup cooked rice

1 pepper ,minced (any color)

1 onion, minced

2 garlic cloves, minced

1 tablespoon Italian spices

1 egg, beaten

1/8 cup Italian breadcrumbs

Salt and freshly ground black pepper, to taste

Jarred spaghetti sauce (large bottle)

Sharp Cheddar cheese shredded, about 2 cups


In a large bowl combine ground beef, cooked rice, minced pepper, minced onion, minced garlic, Italian seasonings, beaten egg, breadcrumbs, salt and pepper to taste.  Use your hands to mix the ingredients well.  Using a ½ cup measuring cup, fill each pepper half.

To freeze:  Wrap each pepper in saran wrap and place all in a freezer bag.

To cook:  Thaw peppers.  Preheat oven to 350 degrees.  Place peppers in a baking dish.  Pour spaghetti sauce on top of the peppers.  Cover and cook for 90 minutes.  Top with shredded cheese and continue baking another 10-15 minutes.  OR

You could probably put the peppers in a slow cooker and cook them all day on Low with the spaghetti sauce on top then just sprinkle the cheese on before serving so it can melt a little.