Lasagne Roll Ups

 Lasagne Rollups

Adapted from a recipe by Natasha’s Kitchen 

12 lasagne noodles, cooked to package instructions

24 ounce canned pasta sauce

15 oz ricotta cheese

1 large egg

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp garlic powder

1/4 cup shredded Parmesan cheese plus extra 

3 cups shredded Mozarella cheese, divided

Preheat oven to 375. 

While pasta is cooking mix together the ricotta, egg, oregano, pepper, garlic powder, and 2 cups of Mozzarella cheese. 

Drain pasta and toss with a little olive oil. Lay pasta noodles flat on parchment paper. I placed the parchment paper in 2 baking sheets - worked perfectly. 

Place about 1/4 cup of the cheese mixture on each noodle.  I used the largest Pampered Chef scoop, leveled, to divide the cheese among the noodles.  Worked great. 

Spread along the noodles.  On my second batch I left about 1 inch of bare noodle at the top and it worked better.  

Spoon sone pasta sauce down each noodle. 

Roll up from the bottom. The filling might slide a little or coke out the sides.  I rolled them very gently and loosely. 

To cook now: 

Place 1/2 cup pasta sauce in bottom of a 9 x 13 pan.  Place rolls in pan with seam side down. I spooned any filling that escaped in between the rolls - just extra yumminess. 

Spoon remaining pasta sauce over the rolls. 

Top with 1 cup mozzarella cheese and Parmesan cheese to your taste. 

Cover with foil and bake 40 minutes.  Remove foil and place under broiler for a minute or two to get the cheese bubbly and lightly brown. 

To freeze and cook later:

You can prepare the pan as a box and freeze the whole thing or I like to freeze the tolls individually so I can pull out a few for a fast dinner. 

Place the rolled pasta on a parchment lined baking sheet.  

Place in freezer for several hours.  When completely frozen, place the rolls in a freezer bag.  

To bake, place sone pasta sauce in bottom of dish.  Place desired number of rolls in a single layer then top euth sauce and cheeses.

Bake at 375 for 55-60 minutes.  Check to be sure they are heated through.  

Place under broiler to brown the cheese if desired. 

Chicken Pot Pie Bubble Up

 For 9 x 13 pan 

2 cups chicken, cooked and shredded

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese, shredded 

1 1/2 cup mixed frozen peas and carrots

1 tsp garlic powder

1 tsp salt

1/4 tsp pepper

1 12 oz can refrigerated biscuits

Preheat oven to 350F

In a bowl, mix all ingredients except biscuits.  

Cut each biscuit into 1/4 and fold into the chicken mixture. 

Pour into greased 9 x 13 pan and spread evenly. Can add additional cheese on top. 

Bake, uncovered, 35-45 minutes until bubbly. 

Two 8 x 8 inch pans 

3 cups chicken

2 cans cream of chicken soup

1 1/4 cup sour cream

1 1/2 cup cheddar cheese shredded 

12 oz bag frozen peas and carrots ( about 2 cups)

1 1/2 tsp garlic powder

2 cans refrigerated biscuits ( will have 1/2 leftover to cook separately as biscuits 

Follow directions above except place in 2 greased 8 x 8 pans. 

Five Cheese Stuffed Shells (Freezer meal)

This recipe makes approximately 40 shells.

1 -12 oz box jumbo shells
15 oz ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan/romano/asiago blend (Kraft)
2 eggs
1/2 to 1 Tbsp Italian seasoning (per taste)
1 tsp black pepper

When baking:
24 to 32 oz pasta sauce (depends on how much sauce you like, or make you favorite homemade pasta sauce)
2 cups shredded mozzarella cheese

Cook shells according to package instructions, al dente because they will cook more in the oven later.
I drop one shell at a time in the boiling water,  If two shells are stuck together, the easiest way to separate them is to slide them apart lengthwise.  If you can't separate them, it's okay, you can do so after they cook.

Mix together the cheeses, eggs, Italian seasoning and black pepper.

When shells are done, remove from water and allow to drain on paper towels. Separate the shells, It is okay if some are torn or broken - there are usually more than 40 in a box.   IF they are not torn too badly, they can still be stuffed as they will stick to the cheese filling.

Fill each shell with about 2 Tbsp of filling.

(If you want to freeze some or all of the shells, see below.)

To cook - 40 shells will pretty much fill two 9 x 13 baking dishes.  If you don't need to cook all 40, use a baking dish(es) that will hold the desired number of shells in a single layer.  Spoon a small amount of past sauce into the bottom of the dish(es), just enough to make a thin layer.   Arrange the shells on top of the sauce.  Spoon sauce on top of the shells.  Top with mozzarella cheese.
Bake at 350 for 25-30 minutes.

To freeze - you can freeze in a baking dish ready to cook (nice if you are giving this to someone else) or you can freeze the shells individually (nice if you just want to pull out a few shells at a time)

To freeze in a baking dish, follow the directions "to cook" above but instead of baking, cover tightly with plastic wrap and then wrap in foil.  If the baking dish is small enough, place inside a large freezer bag for added protection.   To bake  - remove foil and plastic wrap, cover again with foil and bake at 350 for 30 - 35 minutes.  Remove foil and bake an additional 15-20 minutes.  The size of the dish may be a factor in how long it needs to bake.  Make sure the filling in the center shells is hot and creamy.

To freeze individually - place stuffed shells in a single layer on a baking sheet lined with waxed paper.  Place in freezer for several hours until frozen, then place in freezer bags for storage.  To cook, follow direction about "to cook" but bake 45-60 minutes.  Make sure the filling in the center shells is hot and creamy.

Serve with additional pasta sauce and Parmesan cheese blend.