Need a great make-ahead pasta dish?

Question

I would like a recipe for a really great pasta dish I can make ahead and just pop in the oven to serve to about 8 people. Something like a lasagne or a manicotti style dish would be great

Answer 1

...both better when they sit a day in fridge and reheat.... or you can make refrigerate and then heat whe you want it...Baked Ziti or Lasagna!!!! yum

Easy Classic Lasagna


Prep Time: 20 min
Total Time: 1 hr 0 min
Makes: 9 servings

1 lb. ground beef

1/2 cup chopped onion

1 jar (26 oz.) spaghetti sauce

9 lasagna noodles, cooked, drained

1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese or you can use Riggotta cheese.

1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese

1/3 cup KRAFT 100% Grated Parmesan Cheese

BROWN meat in large skillet on medium-high heat; drain. Add onion; cook and stir until tender. Stir in sauce; cover. Reduce heat to low; simmer 15 minutes, stirring occasionally.

LAYER 1/3 of the meat sauce, 3 noodles, 1/2 of the cottage cheese and 1/3 of the mozzarella cheese in 13x9-inch baking dish; repeat layers. Top with remaining 3 noodles, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese.

BAKE at 350°F for 30 minutes. Let stand 10 minutes before serving.


Baked Ziti


Prep Time: 10 min
Total Time: 50 min
Makes: 8 servings, 1-1/4 cups each

1 pkg. (16 oz.) ziti pasta
1 jar (26 oz.) spaghetti sauce
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (8 oz.) POLLY-O Shredded Mozzarella Cheese, divided
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Drain pasta, reserving 1/2 cup of the pasta cooking water.
MIX spaghetti sauce, ricotta cheese and reserved 1/2 cup pasta cooking water in large bowl. Add pasta and 1/2 cup of the mozzarella cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover.
BAKE 30 min.; uncover. Bake an additional 10 min. or until heated through.

Answer 2

You will need to bar boil the Cannelloni so that you can work with them when you stuff them. Don't overcook otherwise they will fall apart cook just until short of al dente. They can be stuffed with anything but usually a cheese base works well. Use a soft cheese such as ricotta. You can add any Caribbean herbs or spices to the cheese with some type of leafy vegetable such as spinach, kale or any one that you knew from home that you can purchase where you live now. You will want to make a sauce also because when you bake them off you will want the pasta covered so they don't burn or dry out. You can create any sauce using a tomato base or bechamel base. Bechamel is nothing more than dairy and some flour mixed with herbs/spices or your chioce. You can invent almost anything you want. You can follow any good Italian recipe and just change the typical Italian herbs/spices with Caribbean.

Answer 3

Easy to make and freezes great! I would recommend baking it before freezing to blend flavours.

12 cooked lasagna noodles
2 cups cottage cheese
1 egg
1 teaspoon onion salt
1 1/2 cups grated cheddar cheese, divided
2 1/2 cups mashed potatoes
1/2 cup bacon bits
1 onion, chopped and cooked until clear
4-6 slices bacon, fried crisp and crumbled

Mix together cottage cheese, egg and onion salt.
In another bowl, mix together 1/2 cup cheese, mashed potatoes, bacon bits and onion.
Line bottom of a 9 X 13 inch pan with 4 noodles.
Spread first mixture evenly on top.
Add 4 additional noodles and cover evenly with potato mixture.
Top with remaining 4 noodles, remaining cheese and bacon.
Bake at 350 degrees for 30 minutes.
Serve with sour cream.
For best flavour, bake ahead and reheat.

Ham Stuffed Manicotti

This fabulous casserole has the most wonderful flavor. It freezes really well too.

INGREDIENTS:
14 manicotti pasta shells
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, seeded and chopped
1/4 cup butter or olive oil
3 cups cooked cubed ham
1/3 cup grated Parmesan cheese
6 Tbsp. butter or olive oil
6 Tbsp. flour
3 cups milk
2 cups shredded Swiss cheese
1/2 cup grated Parmesan cheese

PREPARATION:
Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes. Stir in 1/3 cup Parmesan cheese.
In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture (your fingers work best for this; it's messy, but most efficient). Spread about 1/2 cup cheese sauce in greased 13x9" glass baking dish and arrange filled shells over sauce. If there is any leftover stuffing, just sprinkle it over the filled shells. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8

Answer 4

All I got to say is Enjoy! and Good Luck!

great recipes!

Take cares~