This ground beef and pasta casserole is a great make-ahead recipe to stash in your freezer. Just be sure to allow a couple days before you need it, so the casserole can safely thaw in the refrigerator.
Recipe from Family Circle
12 ounces bow tie or elbow pasta
4 cups Spicy Tomato Sauce (see recipe on www.familycircle.com) OR: bottled marinara sauce
1 container (1 pound) low-fat (1%) cottage cheese
1 container (8 ounces) sour cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid
3/4 cup chopped scallions
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
Cook pasta according to package directions, omitting salt and undercooking by 2 minutes. Drain.
Meanwhile, heat oven to 375 degrees F. Grease 12-cup oven-proof casserole.
To freeze unbaked casserole, cool casserole slightly. Cover with with waxed paper, then foil. Refrigerate until cold. Label. Freeze.
Bake, covered, in 375 degrees F oven 35 minutes. Uncover. Bake 20 minutes, until temperature registers 150 degrees F.
If you have made and frozen the unbaked casserole ahead, transfer to refrigerator 2 days before serving; thaw completely or until no longer icy. To serve, proceed with step 5; remove waxed paper, then re-cover with buttered foil.
Per Serving: cal. (kcal) 458, Fat, total (g) 21, chol. (mg) 61, sat. fat (g) 12, carb. (g) 45, fiber (g) 4, pro. (g) 26, sodium (mg) 1198, Percent Daily Values are based on a 2,000 calorie diet