Large Family Freezer Meals: Easy Baked Spaghetti
Easier than traditional spaghetti and no pots to wash if you use disposable pans! I got 6 - 13 x 9 pans of spaghetti from this recipe.
Ingredients
- 4 lbs cooked spaghetti noodles
- Big batch spaghetti sauce
- 2 cups sour cream Per pan
- 3-4 cups cheese Per pan
Instructions
- Stir cooked noodles into sauce.
- Put spaghetti into 13 x 9 pans.
- Spoon sour cream over top of spaghetti.
- Top with shredded cheese.
- (You can also mix 2 eggs with ricotta cheese to top these with. I was out of ricotta and using sour cream in place of it is a little trick of mine. Use whatever you have or whatever is most cost-effective.)
- Freeze and bake according to my directions below.
Video
Notes
FREEZER MEAL STORAGE DIRECTIONS
- Allow your meals to cool completely before placing in the freezer.
- Wrap each 9×13 pan with two layers of foil.
- Label the top of each pan with recipe name and date.
- Wrap each 9×13 pan with a layer of plastic wrap.
- Set each pan to freeze in the freezer. Do not stack the pans on top of one another until each pan is individually frozen.
- Set the desired pans of Easy Baked Spaghetti out in the refrigerator the evening before you’d like to serve them.
- Preheat your oven to 375 (oven times may vary).
- Remove plastic wrap and one layer of foil.
- Place in preheated oven for 1 hour or until heated through.