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Stay home and enjoy your favorite Italian dinner. Freeze this recipe (without the cheese) in portion-size containers for almost instant dinners. Thaw overnight in refrigerator and bake, covered, in a 350° oven for 30 minutes. Top with cheese and bake 3 to 4 minutes more to melt the cheese.




  • Cook pasta according to package directions. Drain and set aside.

  • Meanwhile, in a large skillet cook ground beef, onion, and sweet pepper (if using) until meat is brown. Drain off fat. Stir undrained stewed tomatoes, tomato sauce, salt, and black pepper into meat mixture in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in cooked pasta, oregano, basil, and olives (if using).

  • Preheat oven to 350°F. Spoon the pasta mixture into four or six 10- to 14-ounce individual casseroles.* Place casseroles on a large baking sheet. Bake, covered, about 20 minutes or until heated through. Uncover and sprinkle with cheese. Bake, uncovered, for 3 to 4 minutes more or until cheese is melted.

Nutrition Facts

433 calories; 15 g total fat; 83 mg cholesterol; 534 mg sodium. 45 g carbohydrates; 33 g protein;


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