Do you know what today is? It’s 10k day for those of us participating in NaNoWriMo. NaNoWriMo (National Novel Writing Month, for the uninitiated) is a project to write 50k words of a novel in 30 days. It’s a little crazy and a lot fun. This is my 7th year participating in NaNo and if there’s one thing I’ve learned from my past attempts, it’s that you need to plan ahead.
As part of my NaNo prep this year, I stocked our freezer with dinners. I’ve never really done much freezer cooking, but spending less time in the kitchen and more time writing sounded like an excellent idea. This is one of the meals we’ve got in the freezer for this month. The recipe makes two pans – so we ate one when I made in and froze the other. This is a pretty basic, no-frills baked ziti, but it’s a really good one. We’re really looking forward to enjoying the second pan.
I’ve got a whole lot of freezer meals on the menu this month. I’m planning to share the hits and include freezing instructions on some already-blogged recipes. Keep your fingers crossed this goes as well as planned!
(from Six Sisters’ Stuff)
Makes 2 8×8″ trays
1 lb. penne pasta
1 onion, diced
1 lb. lean ground beef, seasoned with pepper, garlic powder, onion powder and minced garlic
2 (26 oz.) jars spaghetti sauce
8 slices provolone cheese
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese
Cook pasta to al dente, according to package directions.
In a large skillet, cook the onion and ground beef over medium heat until the meat is browned and onions are translucent. Drain off any excess fat. Add in the spaghetti sauce and simmer for fifteen minutes.
If cooking it now, preheat the oven to 350F degrees.
Spray two 8×8-inch pans with non-stick cooking spray. Layer in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.
Bake, covered, for 30 minutes, until cheeses are melted. Or, cover and freeze.
To cook from frozen: bake at 350F degrees, covered, until heated through and bubbly.