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Hi, everyone!

Raise your hand if you have our Lock and Lock containers in your kitchen?  I know…you can’t see me, but my hand is UP! I use Lock & Lock every single day in my kitchen to “wrap” up leftovers, store extra ingredients, and lately—freeze some meals for later. (I told you I’m getting organized!!!)

It’s true that there are some foods that just don’t freeze all that well. For example, some dairy ingredients—like heavy cream—can separate in the freezer. And crumb toppings like breadcrumbs or those crunchy noodles will get soggy if  frozen beforehand. But I’ve always had luck with pasta. Here’s a recipe that just went into my freezer this week…Cheesy Chicken & Bacon Ziti.

Cheesy Chicken & Bacon Ziti

Ingredients:

• 1 (16-oz) package ziti or penne

• 2 (10-oz) containers refrigerated Alfredo sauce (you can use jarred too, you'll need about 1-1/2 jars)

• 1 cup sour cream

• 2 cups cooked chicken, shredded or cut into bite sized pieces

• 2 eggs, lightly beaten

• 1 (15-oz) Ricotta cheese

• 1/2 cup grated Parmesan cheese, divided in half

• 1/4 cup grated Romano cheese

• 1/4 cup minced fresh flat leaf parsley

• 4 slices bacon, cooked and drained

• 1-3/4 cup shredded Mozzarella (I use part skim)

Preparation:

1. Preheat the oven to 350°F.
2. Cook the pasta according to the package directions. Drain it and return it to the pot. Add the Alfredo, sour cream, and chicken. Spoon half into a 13" x 9" pan that has been lightly buttered.
3. Combine the eggs, Ricotta, 1/4 cup Parmesan, Romano, parsley, and bacon (in that order) in a medium-size bowl and spread the mixture over the pasta. Top with the remaining pasta and then sprinkle with the Mozzarella and remaining Parmesan.
4. Cover and bake for 50 minutes. Uncover and bake for about 10 minutes more, or until cheese is bubbly. Let it sit for about 10 minutes before serving.

Freezer directions:

Now, to freeze this, you want to cook it completely, as directed. Then, transfer it into a Lock & Lock container and freeze. The day before you need it, put it in the fridge to thaw overnight. Return it to a lightly buttered casserole dish before baking. Cover the top with foil and let it reheat in the oven for about 30 minutes at 325°F. You can also reheat individual portions in the microwave, but use a lower power setting (50%) for about 4 minutes per serving (microwave wattages vary, so you might need a little less or more).

Here’s my word of caution about this recipe. If your family sees you making and freezing this…and they don’t get to eat any that night…you’ll be in trouble. Plan to double the recipe and make two casseroles…one for now, one for later. Trust me.

From my home to yours,
—Jill