Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition |
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- Bulk Spaghetti Sauce Recipe
2 lbs browned Italian sausage
2 onions chopped
1 cup green pepper chopped
2 t garlic, minced
1 (106 oz) can tomatoe sauce
1 (106 oz) can of crushed or diced tomatoes
2 (2.4 oz) cans sliced black olives (optional)
- Chicken Manicotti Recipe
1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 - 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water
This is a delicious recipe with lots of texture. I use a bulk spaghettie sauce with lots of hamburger and italian sausage, uncooked manacotti noodles, strips of marinated chicken and lots of cheese. It’s delicious and you can freeze some for later!
- 1Spaghetti Sauce:
In a large pot mix all ingredients – no need to simmer. Sauce is used for lasagnas or ravioli and can be frozen for spaghetti or pizzas. When defrosting pour off extra liquid.
- 2Chicken Manicotti
Rub garlic powder over chicken; cut into 1 inch strips.
Stuff chicken into manicotti shells.
Spread 1 cup spaghetti sauce in each of two greases 13 × 9 × 2 baking dishes
Place eight stuffed manicotti shells in each dish. Sprinkle with sausage
Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 – 70 minutes or until chicken juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.
To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 – 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.
For more information visit: www.freezerdinner.com