Chances are, pasta, whether spaghetti, linguine, penne, rotini, or any one of dozens of shapes and strands tossed in a sauce of tomatoes, pesto, cheese, olive oil, and garlic, or just a pat of yogurt-based spread or butter—shows up on your dinner table at least once each week. It’s not surprising, given the chameleon-like nature of these noodles. With the twist of the lid on a jar of sun-dried tomatoes or artichokes in olive oil, for example, you can turn plain pasta into a delicious dinner. When the occasion calls for a pasta dish that appears to have been lovingly tended to rather than tossed together, turn to the recipes in this chapter. While it includes the baked pasta dishes everyone knows and loves—Tried-and-True Lasagne, Baked Ziti, and Manicotti—there are many others, all of which, like these classics, feature pasta baked in a sauce. Tuna Tortellini Gratin, Penne with Rosemary Chicken, and My Big Dream Greek Pasta are just a few of the favorites that are regularly requested in our homes. Nothing brings us more pleasure—and less anxiety about what to have for dinner—than having one of these dishes in the freezer. Baked pastas are among the easiest dishes to freeze—there’s no assembly on the night you decide to serve them and they taste as fresh as, or better, than the day they were prepared. What’s more, they can go straight from freezer to oven to table.
My Big Dream Greek Pasta
If you’ve never seen My Big Fat Greek Wedding, rent it and serve this for an evening filled with laughter and good food. We also like to bring this flavorful pasta and a copy of the movie to friends who need a bit of humor in their lives.
|
For One |
For Three |
Ingredient |
|
nonstick cooking spray | ||
|
1 pound |
3 pounds |
rigatoni |
|
1 |
3 |
zucchini, sliced into ½-inch rounds |
|
1 |
3 |
15-ounce can(s) diced tomatoes with juice |
|
1 tablespoon |
3 tablespoons |
minced garlic |
|
1 |
3 |
red onion(s), diced |
|
1½ pounds |
4½ pounds |
cooked boneless, skinless chicken breasts, diced |
|
2 tablespoons |
¼ cup plus |
olive oil |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
crumbled feta cheese |
|
1 teaspoon |
1 tablespoon |
grated lemon zest |
|
2 teaspoons |
2 tablespoons |
dried oregano |
|
1 teaspoon |
3 teaspoons |
Italian seasoning |
|
1½ teaspoons |
kosher salt | |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
grated Parmesan cheese |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
shredded mozzarella cheese |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Bring a large pot of water to a boil. Add the pasta and cook just until tender, 3 to 5 minutes. Drain and place in the prepared baking dish(es), dividing the pasta equally among the three dishes if you are preparing a triple batch. In a large bowl, combine the zucchini, tomatoes, garlic, onion(s), chicken, olive oil, feta, lemon zest, oregano, Italian seasoning, salt, and pepper and mix until incorporated. Spoon the mixture over the pasta, dividing it equally among the three dishes if you are preparing a triple batch. Sprinkle with the Parmesan and mozzarella.
For dinner tonight
Preheat the oven to 350°F. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for 10 minutes more or until the top is golden and the cheese is bubbly.
To freeze
Cover with plastic wrap and heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.
Baked Pesto Ravioli with Chicken
Ravioli is a staple found in the refrigerator or freezer section of most grocery stores. We use the cheese-filled variety here, but you can use any kind you like. Omit the cooked chicken, if desired.
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For One |
For Three |
Ingredient |
|
nonstick cooking spray | ||
|
2 pounds |
6 pounds |
cheese-filled ravioli, fresh or frozen |
|
1 pound |
3 pounds |
cooked chicken breasts in ½-inch slices |
|
2/3 cup |
2 cups |
chicken broth |
|
2 cups |
6 cups |
zucchini, cut into ½-inch rounds |
|
½ cup |
1½ cups |
red bell pepper, chopped into ½-inch pieces |
|
½ cup |
1 cup |
chopped scallions |
|
½ cup |
1½ cups |
store-bought basil pesto sauce |
|
½ teaspoon |
1½ teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
grated Parmesan cheese |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Combine the ravioli, chicken, chicken broth, zucchini, bell pepper, scallions, pesto, salt, pepper, and Parmesan in a large bowl. Stir gently to mix the ingredients. If you are preparing a triple batch, divide the remainder equally between two resealable freezer bags.
For dinner tonight
Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 1 hour or until bubbly.
To freeze
Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Fettuccine with Chicken and Asparagus
The addition of Dijon mustard gives this satisfying spring pasta a nice kick. The pasta will cook to a firm, toothsome texture as it bakes in the sauce; if you want softer noodles, cook the dish a bit longer.
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For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
¾ pound |
2¼ pounds |
fettuccine, cooked |
|
2/3 pound |
2 pounds |
asparagus, cut into 2-inch pieces |
|
1½ pounds |
4½ pounds |
cooked chicken breasts in ½-inch slices |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
sliced mushrooms |
|
½ cup |
1½ cups |
yellow onion, diced |
|
zest of 1 |
zest of 3 |
lemon(s), grated |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
2 cups |
6 cups |
nonfat milk |
|
¼ cup |
¾ cups |
white wine |
|
½ cup |
1½ cups |
Alfredo sauce |
|
½ cup |
1½ cups |
Dijon mustard |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Combine the fettuccine, asparagus, chicken, mushrooms, onion, lemon zest, salt, and pepper in a large bowl. Set aside. Combine the milk, wine, Alfredo sauce, and Dijon mustard in another bowl, mixing until smooth. Add to the chicken and pasta mixture and toss to coat thoroughly. Pour the mixture into the baking dish. If you are preparing a triple batch, divide the remaining mixture equally between two resealable freezer bags.
For dinner tonight
Preheat the oven to 350°F. Cover the baking dish with aluminum foil and bake for 45 minutes or until the pasta is tender and the surface is bubbly.
To freeze
Label, date, and freeze for up to 3 months. Thaw before cooking as directed above.
Baked Pasta and Lemon Chicken
This is the ultimate pantry dinner; you’re likely to have all of the ingredients on hand to make at least a single batch. If you have a seafood craving, simply substitute the same amount of canned minced clams or shrimp for the cooked chicken.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
4 cups (6 ounces) |
12 cups (18 ounces) |
cooked spaghetti |
|
1½ pounds |
4½ pounds |
cooked chicken, diced |
|
½ cup |
1½ cup |
fresh parsley, chopped |
|
2½ teaspoons |
2 tablespoons plus |
minced garlic |
|
2 teaspoons |
2 tablespoons |
grated lemon zest |
|
1½ teaspoons |
1 tablespoon plus |
dried marjoram |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoons |
1½ teaspoons |
black pepper |
|
¼ teaspoon |
¾ teaspoon |
red pepper flakes |
|
2/3 cup |
2 cups |
white wine |
|
½ cup |
1½ cups |
chicken broth |
|
¾ cup |
olive oil | |
|
2 tablespoons |
¼ cup |
lemon juice |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
In a large bowl, combine the ingredients and stir to combine. Transfer the mixture to a resealable freezer bag, dividing it equally among three if you are preparing a triple batch. Seal the bags tightly and place one bag in the refrigerator until you are ready to cook dinner.
For dinner tonight
Preheat the oven to 350°F. Transfer the chicken and pasta mixture from the bag into the prepared baking dish. Cover with aluminum foil and bake for 45 minutes or until the chicken is cooked through. Alternatively, spray a large skillet with nonstick cooking spray and heat over medium-high heat. Cook the chicken and pasta mixture for 15 to 20 minutes until the chicken is cooked through.
To freeze
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
Penne with Rosemary Chicken
The pasta will cook al dente as it bakes in the sauce, so there’s no need to boil the pasta first. If you prefer a softer noodle, bake the dish a bit longer. Let this dish cool before serving to allow the sauce to thicken.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 pound |
3 pounds |
diced cooked chicken |
|
1 pound |
3 pounds |
penne pasta |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
low-fat shredded cheese blend |
|
½ cup |
1½ cups |
yellow onion(s), diced |
|
2 tablespoons |
¼ cup plus |
chopped pimentos, drained |
|
1 tablespoon |
3 tablespoons |
dried rosemary |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
2 cups |
6 cups |
nonfat milk |
|
1½ |
4½ |
15-ounce can(s) cream of mushroom soup |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Place all the ingredients into a large bowl and stir to combine. Transfer the mixture to a resealable freezer bag, dividing it equally among three bags if you are preparing a triple batch.
For dinner tonight
Preheat the oven to 350°F. Place the contents of a bag into the prepared baking dish and cover with foil. Bake for 1 to 1¼ hours. Or, place in a crockpot, set on low heat, and cook for 5 to 6 hours.
To freeze
Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.
THINK OUTSIDE THE FOIL PAN
Although you may assemble your dinners in foil pans, that doesn’t mean you have to serve them from the foil pans.
Spice It Up: Peel away the foil while your dinner is frozen. Place in a sprayed baking dish, thaw, and bake. The glass baking dish dresses up your entrée and emphasizes the fact that it’s homemade.
Family Style: Transfer the fully cooked entrée to a family-sized serving platter. The serving platter adds grace and style to an everyday dinner.
Elegant Entertaining: If you’re hosting a dinner party or feeding an extra-large family, assemble two dinners. Bake them in foil pans, spoon the contents of both dishes onto a beautiful serving tray, and add a garnish. Serves 12 to 15 people easily!
Summer Pasta
Make this at the height of summer when tomatoes and basil are at their peak flavor. For a vegetarian alternative or to serve as a side dish, omit the sausage.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 pound |
3 pounds |
cooked sweet Italian sausage, cut into 1-inch pieces |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
mozzarella cheese in ½-inch cubes |
|
8 ounces |
1½ pounds |
plum tomatoes, diced |
|
¼ cup |
¾ cup |
olive oil |
|
1 cup |
3 cups |
chopped fresh basil |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
1 teaspoon |
1 tablespoon |
black pepper |
|
1 pound |
3 pounds |
penne |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Combine all of the ingredients except the pasta in a large bowl. If you are preparing a triple batch, divide the remaining mixture equally between two resealable freezer bags.
For dinner tonight
Heat a large pot of water to boiling. Add the pasta and stir. Cook the pasta just until tender, 5 to 8 minutes. Drain the pasta and toss with the ingredients in the bowl until the cheese is soft, about 3 minutes. Serve immediately. Hot pasta is the trick; it will heat all the other ingredients just enough to wilt the basil and soften the cheese.
To freeze
Drain the pasta and rinse with cold water. Toss the pasta with the ingredients in the resealable freezer bags. Label, date, and freeze for up to 3 months. Thaw before baking. Transfer to the prepared baking dish. Cover with aluminum foil and bake in a 350°F oven for 20 minutes or until thoroughly heated and the mozzarella is soft and just starting to melt.
Manicotti
You don’t need a pastry piping bag to fill the manicotti; just spoon the filling into a 1-gallon resealable bag, seal it, snip away one corner, and squeeze the filling through. Or, you may simply use a spoon.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
3 cups |
9 cups |
store-bought marinara sauce |
|
2 cups (1 pound) |
6 cups (3 pounds) |
nonfat cottage cheese |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
shredded skim mozzarella cheese |
|
½ cup (2 ounces) |
1½ cups (6 ounces) |
grated Parmesan cheese |
|
½ cup |
1½ cups |
nonfat egg substitute |
|
1 teaspoon |
1 tablespoon |
dried oregano |
|
1 teaspoon |
1 tablespoon |
dried basil |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
12 |
36 |
manicotti shells |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Spread 1 cup of the marinara sauce on the bottom of the prepared baking dish(es). Set aside. In a large bowl, combine all the ingredients except the manicotti and stir until incorporated. Spoon (or use a resealable plastic bag to make a piping bag and squeeze) the cheese mixture into the shells, dividing it equally among them, and place the filled shells over the sauce in the baking dish(es). Spread the remaining marinara sauce evenly over the top of the shells, dividing it equally if you are preparing a triple batch.
For dinner tonight
Preheat the oven to 350°F. Cover the dish with foil and bake for 45 minutes to 1 hour, until the sauce is bubbly.
To freeze
Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw before cooking as directed above.
LET’S TALK
Choose a dinner theme.
Turn the dining room into an Italian restaurant. Use a red-and-white-checkered tablecloth and light the room with candles in Chianti bottles.
If tacos are on the menu, fill it out with all things Mexican, and play appropriate music, too.
Other themes: Hawaiian luau, red foods on Valentine’s Day, green foods on Saint Patrick’s Day, winter picnics, breakfast for dinner, hobo packet dinners.
Tuna Tortellini Gratin
This is not your mother’s tuna noodle casserole! This dinner, though reminiscent of old-fashioned comfort food, is filled with delicious surprises. Purchase the tortellini at your grocery store fresh from the refrigerated section. If you use fresh tortellini, there’s no need to precook it. We like to use a sweet white wine and albacore tuna packed in water for this dish.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1¼ pounds |
3¾ pounds |
cooked, fresh cheese-filled tortellini |
|
2 |
8 |
6-ounce can(s) albacore tuna in water, drained |
|
½ cup |
1 cup |
red bell pepper, chopped |
|
½ cup |
1 cup |
onion, diced |
|
1 |
3 |
10.5-ounce jar(s) store-bought Alfredo sauce |
|
½ cup |
1½ cups |
white wine |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
1 cup |
3 cups |
seasoned bread crumbs |
|
3 tablespoons |
½ cup plus |
olive oil |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
In a large bowl, combine all the ingredients except the bread crumbs and olive oil and stir. Transfer the mixture to the prepared baking dish(es), dividing it equally among the three dishes if you are preparing a triple batch. Sprinkle bread crumbs over the top of each baking dish and drizzle with olive oil.
For dinner tonight
Preheat the oven to 350°F. Cover the dish with aluminum foil and bake for 45 minutes to 1 hour, until bubbly. Remove the foil and slide the dish under the broiler for 3 to 4 minutes, until the topping is golden brown.
To freeze
Cover the dishes with plastic wrap and aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.
Dream Macaroni and Cheese
Good old American cheese and pasta bakes up with a crisp seasoned topping. This is old-fashioned flavor that freezes beautifully.
|
For One |
For Three |
Ingredients |
|
2 cups |
6 cups |
dry macaroni pasta |
|
3 tablespoons |
9 tablespoons |
low-fat yogurt-based spread or butter |
|
2 tablespoons |
6 tablespoons |
all-purpose flour |
|
1 dash |
3 dashes |
hot chili pepper sauce |
|
1 teaspoon |
3 teaspoons |
kosher salt |
|
2 cups |
6 cups |
nonfat milk |
|
2 cups |
6 cups |
American cheese, cubed |
|
1 cup |
3 cups |
seasoned bread crumbs |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting your dinner together
Cook the macaroni according to the package directions. On the stovetop over medium heat, melt the butter in a large skillet. Blend in the flour until golden brown, about 5 minutes. Season with the hot sauce and salt. Pour in the milk and simmer until thickened and bubbly. Add the cheese cubes and stir until melted. Add the macaroni and stir until combined.
Pour the mixture into the prepared baking dish(es), dividing equally among the three dishes if you are preparing a triple batch, and sprinkle with the seasoned bread crumbs.
For dinner tonight
Bake in a 325°F oven, uncovered, for 1 hour or until a knife comes out clean when inserted.
To freeze
Label, date, and freeze for up to 3 months. Thaw before cooking as directed above.
GETTING THEM TO THE TABLE
How to get your family to the dinner table—without raising your voice:
Baked Ziti
This is an excellent dish to make for a crowd, especially during the cold-weather months. It’s the ultimate comfort food—hearty, heartwarming, and familiar.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 pound |
3 pounds |
ziti |
|
1 teaspoon |
1 tablespoon |
dried rosemary |
|
1 teaspoon |
1 tablespoon |
Italian seasoning |
|
½ cup |
1½ cups |
nonfat sour cream |
|
½ cup (4 ounces) |
1½ cups (12 ounces) |
nonfat cottage cheese |
|
3 cups |
9 cups |
store-bought marinara sauce |
|
1 pound |
3 pounds |
extra lean ground beef |
|
1 cup |
3 cups |
yellow onion(s), chopped |
|
4 teaspoons |
¼ cup |
minced garlic |
|
3 slices (3 ounces) |
9 slices (8 ounces) |
provolone cheese |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
shredded skim mozzarella cheese |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Add the pasta to a large pot of boiling water. Boil until just tender, about 3 minutes. Drain and transfer to a large bowl. Add the rosemary, Italian seasoning, sour cream, cottage cheese, and marinara sauce and stir until incorporated. Transfer the pasta mixture to the prepared baking dish(es), dividing it equally among the three dishes if you are preparing a triple batch. Spray a large skillet with nonstick cooking spray and heat over medium-high heat. Add the ground beef, onion(s), and garlic and cook until browned, about 10 minutes. Drain off any excess fat. Sprinkle the ground beef mixture over the pasta, dividing it equally among the three dishes if you are preparing a triple batch. Top with the provolone and mozzarella.
For dinner tonight
Preheat the oven to 350°F. Cover the dish with aluminum foil sprayed with nonstick cooking spray and bake for 45 minutes. Remove the foil and bake until browned and bubbly, about 10 minutes more.
To freeze
Cover the dishes with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.
Tried-and-True Lasagne
Lasagne noodles can be layered with just about any filling, but we love the flavors of the classic tomato, cheese, and herb combinations. There’s never a more welcome dish on the table than a bubbling, piping, hot lasagne, so make it in multiples to have on hand when the craving strikes.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 pound |
3 pounds |
extra lean ground beef |
|
2 cups |
6 cups |
store-bought marinara sauce |
|
1 |
3 |
15-ounce can(s) diced roasted tomatoes, drained |
|
1 cup |
3 cups |
roasted red peppers, diced |
|
¼ cup |
¾ cup |
tomato paste |
|
2 teaspoons |
6 tablespoons |
minced garlic |
|
2 tablespoons |
¼ cup plus |
dried parsley |
|
1 tablespoon |
3 tablespoons |
Italian seasoning |
|
1 tablespoon |
3 tablespoons |
dried basil |
|
1 tablespoon |
3 tablespoons |
sugar |
|
¼ cup |
¼ cup |
nonfat egg substitute |
|
3 cups (1½ pounds) |
nonfat cottage cheese | |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
grated Parmesan cheese |
|
¾ cup (6 ounces) |
2¼ cups |
part skim ricotta cheese |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
8 |
24 |
lasagne noodles |
|
2 cups (8 ounces) |
6 cups (1½ pounds) |
shredded skim mozzarella cheese |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Heat a large skillet over medium-high heat. Put in the ground beef and cook until browned, about 10 minutes. Drain off any excess fat. In a large bowl, combine the cooked ground beef, marinara sauce, tomatoes, roasted peppers, tomato paste, garlic, parsley, Italian seasoning, basil, and sugar and stir until incorporated. In a separate bowl, combine the egg substitute, cottage cheese, Parmesan, ricotta, salt, and pepper and stir until incorporated. Layer the mixtures into the prepared baking dish(es) in the following order: ½ cup of the sauce mixture, 4 lasagna noodles, 1½ cups of the cheese mixture, and 1 cup of mozzarella cheese. Repeat, beginning with the noodles and ending with the cheese.
For dinner tonight
Preheat the oven to 375°F. Cover the dish with aluminum foil sprayed with nonstick cooking spray and bake for 20 minutes. Remove the foil and bake for 15 minutes more, until the cheese is melted.
To freeze
Cover with plastic wrap and aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.
LET’S TALK
Set the mood for a comfortable, relaxing meal. Get the conversation going as soon as everyone is seated by asking each person a question relevant only to him or her.
Ask about specific people who are important in your family members’ lives.
Ask everyone to tell you three things about their day that you might not otherwise have known.
Compliment the cook and ask how the dinner was prepared.
Discuss after-dinner plans or plans for the next day.
To keep your children around the dinner table ask open-ended questions. Who did you see today? Invite them to do something with you after dinnertime.
GET YOUR CHILDREN INVOLVED
Encouraging your children to make healthy food choices and to become interested in mealtimes can be difficult. There are a few ideas we’ve found to be successful in inspiring participation in mealtimes from our own children.
Here are some ideas to help get your children involved in Dream Dinners:
Have a family meeting and talk about dinner options. Let each child choose one that he or she would like.
Modify recipes to suit your family’s tastes—lighten up on onions or garlic or spices or add more of an ingredient they like. Use ingredients that your children might not like in only half the dish. Point out that you made the other half specially for them.
For children seven years or older, invite them to make their own sandwiches and bring them to the table to eat with the rest of the family. After a while, they will get tired of that and want to eat what everyone else is eating.
Encourage children to help you prepare the dinners in triple-batch form, assembly-line style.
Begin the month with their favorite dishes. Once they’re hooked, expand their taste buds with new foods and flavors.
Encourage your children to take a “No thank-you bite,” in an effort to get them to at least try the meal. If they don’t like it, instruct them to say, “No thank you.”
Baked Spaghetti
A Dream Dinners favorite always voted to be on the “best of the best” menu—spaghetti and meatballs baked casserole style. There’s no last-minute draining of noodles and plating with the sauce—just pull the casserole from the oven and bring it to the table.
|
For One |
For Three |
Ingredients |
|
nonstick cooking spray | ||
|
1 cup |
3 cups |
yellow onion(s), diced |
|
1 teaspoon |
1 tablespoon |
minced garlic |
|
½ |
1½ |
green bell pepper(s), chopped |
|
2 |
6 |
15-ounce can(s) diced tomatoes, with juice |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
mushrooms, sliced |
|
1 teaspoon |
1 tablespoon |
dried basil |
|
1 tablespoon |
3 tablespoons |
dried oregano |
|
1 teaspoon |
1 tablespoon |
kosher salt |
|
½ teaspoon |
1½ teaspoons |
black pepper |
|
6 ounces |
18 ounces |
spaghetti |
|
1 |
3 |
16-ounce bag(s) frozen meatballs |
|
1 cup (4 ounces) |
3 cups (12 ounces) |
grated Parmesan cheese |
|
6 cups (1½ pounds) |
low-fat shredded cheese blend | |
|
1 |
3 |
10-ounce can(s) cream of mushroom soup |
|
1 |
3 |
2.4-ounce can(s) sliced black olives, drained |
Spray one (three) 9 × 13-inch baking dish(es) with nonstick cooking spray.
Putting the pasta together
Cook the spaghetti according to the package directions.
Combine the onion(s), garlic, pepper(s), tomatoes, mushrooms, basil, oregano, salt, and pepper in a bowl and stir until incorporated. Set aside. Place half of the cooked spaghetti in the bottom of the prepared baking dish(es). Layer 6 meatballs and half of the vegetable mixture over the spaghetti in the baking dish(es). Sprinkle with half of the Parmesan and half of the shredded cheese. Repeat, beginning with the remaining spaghetti and ending with the vegetable mixture. Set aside. In a bowl, combine the mushroom soup with an equal amount of water and pour over the baking dish(es). Sprinkle with the remaining Parmesan, shredded cheese, and olives, dividing equally among the three dishes if you are preparing a triple batch.
For dinner tonight
Preheat the oven to 350°F. Cover with aluminum foil and bake for 1 hour. Remove the foil and bake for 30 minutes more.
To freeze
Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before cooking as directed above.