Freezer-to-Oven Meals

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1. PESTO TORTELLINIFrezeer-to-ovenServes 6INGREDIENTS- 1 lb cheese tortellini, frozen or fresh- 2 jars alfredo sauce- 2 cups shredded rotisserie chicken (optional vegetarian)- 1/2 cup pesto- 1 cup shredded mozzarella cheese- 1/4 cup shredded parmesan cheese- 9×13 metal or foil baking pan or (2) 8×8 baking pansINSTRUCTIONS1. In a large bowl combine tortellini, alfredo sauce,chicken if using, pesto, and mozzarella cheese.2. Pour into baking dish. Top with shredded parmesancheese.PREPARING TO SERVEPreheat oven to 375°F. Bake, covered with foil for 30 minutes.Remove foil and let bake an additional 10 minutesuntil golden and bubbly all over. Serve.Powered by happymoneysaver.com [easy-freezer-meals]
Breathe a“sigh” ofreliefknowingthat dinneris done.PREPARING TO FREEZEPlace the meal into the disposable aluminum pan. Packthe container almost to the top, leaving enough room forexpansion but not so much that ice crystals will haveroom to form. About 1/2 inch of space at the top of yourpan is ideal.Cover the pan with the matching lid or with a layer of aluminumfoil. Label and freeze.BAKE FROM FROZENRemove the container lid, then cover again with foil..Bake covered at 375°F for 50 minutes. Remove foil and letbake an additional 10 minutes until golden and bubblyall over. Serve.Powered by happymoneysaver.com [easy-freezer-meals]
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Freezer-to-Oven Meals

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