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!
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
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...