Kuzak’s Closet is consistently booming in November and December so I am thinking ahead and stocking my freezer with simple meal ideas that will rescue me in a pinch. The funny thing about freezer meals, I love stocking up on food and at the same time being able to use up goodies from my pantry. I always find recipes that let me “shop” for items that I already have on hand like pasta, extra cheese, stocks and frozen veggies. The best part of having a pantry full of odds and ends, it helps me fill my freezer with complete dinners!
Last week I asked Taylor’s 8-year-old son Evan to come over after school for a cooking date and we made an easy pasta freezer meal. I promised her that I would send him home with a quick and easy dinner for the whole family (and we even made brownies for dessert!). After Evan took the grand tour of my kitchen, got the lay of the land and figured out how things worked we started cooking. Evan’s favorite part (besides washing dishes) was checking to see if the water was ready for the pasta. I guess it is pretty magical when it starts to boil, and he does love chemistry!
I like the idea of this recipe because it calls for asiago and parmesan cheese instead of the traditional cheddar or mozzarella. It also has the appeal of stuffed shells which look better on the table than regular ol’ pasta bakes. For the full recipe click here. I made a double batch and it was enough for Taylor’s family of five, one dinner for us and one meal for our freezer. Evan proudly told his family that you can barely taste the kale – that’s a good sign, right!
Right after Taylor picked up Evan I heard a loud bang and the sound of gushing water. I followed the noise to the side of our house and was surprised to see that our fence fell over and it cracked the outdoor water faucet along on the way. It was quite the scene and caused dinner to be delayed well past 8pm. I guess I was lucky that I could throw this meal in the fridge for a few hours before baking!