Cook Once, Eat Twice: Lasagna Shells

Some weeks are busier than others.  I like having a stocked freezer to fall back on when there isn't much time to think about preparing dinner. 

This veggie filled, meat sauce is a perfect freezer food.  By adding the veggies, you can make a huge pot of sauce with only 1 pound of lean ground beef.  Money saver!  This sauce is also perfect with ground turkey.

You can make two large batches of these lasagna shells and freeze one, or just freeze the sauce alone.  We tend to eat pasta once a week, so I used the rest of our sauce the other day. 

Stuffed in these shells is a spinach-cheese sauce and it's topped with the meat sauce, just like a lasagna.  I only use 1 cup of shredded cheese on top to save some calories.  After this rough winter, I need to get back on track!

Here's what you'll need:

• 1 box of large shells, cooked 4-5 minutes until very firm al dente (only cook half of the box if you plan to freeze the other half of the sauce)
• 1 cup shredded mozzarella cheese
  

For the sauce:

• 2 cups of chopped veggies. I used 1/2 cup each, chopped: carrots, green pepper, mushroom and zucchini.
• 1 pound lean ground beef (93/7)
• Optional: 2 Italian sausage links
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 jar pasta sauce
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• Salt and Pepper to taste

For the filling:

• 1 box frozen spinach, defrosted and drained well
• 1/2 cup part skim ricotta cheese
• 1/2 cup low fat cottage cheese
• 1 tablespoon pesto
• 1 egg
• 1 teaspoon Italian Seasoning
• 2 teaspoons Parmesan cheese
• 1/8 teaspoon Nutmeg

1. In a large sauce pot, brown and drain meat over medium heat.  Set aside.
2. Circle the pan with olive oil (about 1 teaspoon) and add veggies, onion and garlic.  Cook 3-4 minutes at medium high.  Return meat to pan.
3. Add tomato paste and Italian Seasoning.  Heat for 1 minute.  Add jar of sauce, saving 1/4 cup for bottom of shells pan.   Allow to bubble on low heat while making shells.
4. Preheat oven at 375.
5. In a medium bowl, mix spinach filling ingredients.  Set aside.  
6. Pour reserved 1/4 cup pasta sauce in the bottom of a 9x13 pan.  Set up a shell filling station: shells, spinach bowl, sauce then pan.  Makes it easier!
7. Put 1 teaspoon spinach mixture in bottom of a shell, top with 1 teaspoon of meat sauce.  Place in pan.  Repeat until pan is full.  Top with more sauce and mozzarella cheese.
8. Bake covered for 20 minutes.  Uncover and bake for 5 more minutes.

I like to serve this with a simple Italian salad and garlic bread for dipping.  For the salad, use your favorite greens with veggies, peperoni and Caesar croutons.  So simple, yet the flavors are bold!

My girls love any pasta dish, but this got a huge thumbs up with Gabby.  I don't make special salads for the kids, I just give them what we're having.  If they don't like the olives or something, I let them put them to the side once they've actually tried the food.

What's your favorite easy freezer meal?