PASTA MEALS TO FREEZE RECIPES

CHICKEN PASTA RECIPES - BBC GOOD FOOD

Chicken pasta recipes - BBC Good Food image

Combine two of the nation's favourite ingredients in comforting dishes, ideal for midweek family meals. You just can't go wrong with chicken pasta.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BUDGET PASTA RECIPES | BBC GOOD FOOD

Budget pasta recipes | BBC Good Food image

If you're cooking on a budget, look no further than our thrifty pasta recipes. They use affordable ingredients but pack in the flavour.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "pasta meals to freeze recipes"

SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES

The beauty of this dish is you can freeze any leftovers, ready for another day when you’re short on time, or aren’t feeling in the mood – it beats takeaways!
From jamieoliver.com
Total Time 1 hours
Calories 599 calories per serving

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.

See details

BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

This beautiful Bolognese-filled ravioli is absolutely incredible, and is a homage to the tinned stuff I used to enjoy as a kid. That’s the funny thing about memories and food – sometimes the memory is better than the reality. So without question, travelling and being enlightened to food made with passion, without compromise, gives you the tools to reinvent old classics, to be even better than your memories, just like I’ve done here.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 650 calories per serving

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

See details

CHICKEN PASTA RECIPES - BBC GOOD FOOD

Combine two of the nation's favourite ingredients in comforting dishes, ideal for midweek family meals. You just can't go wrong with chicken pasta.
From bbcgoodfood.com

See details

BUDGET PASTA RECIPES | BBC GOOD FOOD

If you're cooking on a budget, look no further than our thrifty pasta recipes. They use affordable ingredients but pack in the flavour.
From bbcgoodfood.com

See details

SAUSAGE PASTA BAKE RECIPE | JAMIE OLIVER PASTA RECIPES

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and finely slice the garlic. Coarsely grate the Cheddar. Tear the stale bread into small chunks or blitz in the food processor.
3. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, the grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.
4. Pop the sausages out of their skins and break each one into 4 equal pieces. Roll each piece into a ball shape and place in an ovenproof dish. Drizzle over a little oil and roll to coat. Bake in the oven for about 10 minutes, or until golden and cooked through.
5. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes.
6. Add a pinch of salt and pepper, bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
7. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.
8. Add the sausage balls, pour over the sauce and toss well. Sprinkle over the cheesy crumb mix and bake for 15 minutes, or until golden on top and bubbling.

See details

BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

See details

BOLOGNESE RAVIOLI | JAMIE OLIVER PASTA RECIPES

1. Put all the minced meat into your largest pan on a high heat with a good lug of oil and a pinch of sea salt and pepper. Cook for 20 minutes, or until golden, stirring regularly.
2. Meanwhile, peel and finely chop the garlic, onions, carrots and celery. When the mince has got a good colour, add all the chopped veg and cook for a further 10 minutes, then add the Chianti and cook it away.
3. Pour in the tomatoes, breaking them up with a spoon, and add half a tin’s worth of water. Bring to the boil, then simmer gently for 1 hour, or until the meat is tender and the sauce is super-thick. Remove from the heat to cool, then finely grate and stir in the Parmesan.
4. Now it’s time to assemble your pasta. Following the instructions for making the pasta dough, roll out your dough to 1mm thick, then make your ravioli about 7cm square. I work with a quarter of the pasta at a time to give more control.
5. Use a heaped teaspoon of filling in the centre of each one, sealing the edges with a light brushing of water and pushing out the air – you should get about 50 to 60 ravioli from this amount of pasta. Place them on a semolina-dusted tray as you go.
6. Freeze the remaining Bolognese (you’ll have roughly half left) for a rainy day, or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
7. Put a pan of salted water on to boil for the pasta.
8. For the sauce, peel and roughly chop the garlic and deseed and finely chop the chillies. Place a pan on a medium heat, add a lug of oil and the garlic and chilli, and fry for a few minutes, or until very lightly golden. Add the tomatoes and simmer for 10 minutes, or until thickened and reduced, then remove from the heat and blitz until smooth with a stick blender. Taste and season to perfection, then place back on a very low heat.
9. Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes, then divide between warm bowls, scatter with baby basil leaves and serve with a few extra gratings of Parmesan, if you like.

See details

101 EASY PASTA RECIPES: BEST DISHES TO MAKE FOR DINNER (2022)

Jan 08, 2022 · Try this easy-to-follow recipe for a hearty, meaty and filling Bolognese sauce. Together, the meat, spices and tomatoes create a rich and complex flavor that’s perfect for piling …
From parade.com

See details

37 MEALS & RECIPES THAT FREEZE WELL (TO SURPRISE YOURSELF ...

Mar 02, 2020 · Soups, stews, lasagna, empanadas, and pie dough are some of our favorites to freeze—check out more ideas below. Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen …
From bonappetit.com

See details

70 RECIPES USING PASTA SAUCE TO MAKE FOR ... - TASTE OF HOME

Jan 04, 2021 · This is the ultimate meat lovers sauce and is my copycat version of The Cheesecake Factory's pasta. Rich and hearty, with tremendous flavors, this pasta Napolitana will disappear …
From tasteofhome.com

See details

25+ HIGH-PROTEIN PASTA RECIPES - EATINGWELL

Jul 30, 2020 · These high-protein pasta recipes are a delicious choice for tonight's dinner. We pack at least 15 grams of protein per serving in these recipes thanks to ingredients like chicken and shrimp. Recipes like Linguine with Creamy Mushroom Sauce and One-Pan Chicken Parmesan Pasta …
From eatingwell.com

See details

CHICKEN PASTA RECIPES | ALLRECIPES

A delicious pasta and chicken dish with garlic, sun-dried tomatoes and fresh basil. Use the dry packaged sun-dried tomatoes instead of the tomatoes packed in olive oil. The sauce can be kept, …
From allrecipes.com

See details

100 FREEZE DRIED RECIPES IDEAS | FREEZE DRYING, FREEZE ...

Apr 22, 2017 - Explore Tonia's board "Freeze Dried Recipes", followed by 199 people on Pinterest. See more ideas about freeze drying, freeze drying food, harvest right freeze dryer.
From pinterest.com

See details

70 RECIPES USING PASTA SAUCE TO MAKE FOR ... - TASTE OF HOME

See details

25+ HIGH-PROTEIN PASTA RECIPES - EATINGWELL

See details

CHICKEN PASTA RECIPES | ALLRECIPES

See details

100 FREEZE DRIED RECIPES IDEAS | FREEZE DRYING, FREEZE ...

See details

30 CREAMY CHICKEN PASTA RECIPES YOU'LL LOVE | ALLRECIPES

Nov 19, 2020 · 7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire …
From allrecipes.com

See details

FREEZER MEAL RECIPES - FREEZER MEALS 101

What dishes freeze well? Soups, stews, casseroles, meats with marinades, seafood, fillings, sauces, and even some pasta dishes freeze well. There are many meals that freeze and reheat …
From freezermeals101.com

See details

50+ EASY FREEZER RECIPES THAT REHEAT ... - SOUTHERN LIVING

Sep 30, 2021 · This easy casserole is an old-fashioned, cozy way to get a seafood supper on the table. To freeze unbaked casserole, prepare as directed, omitting Parmesan cheese. Cover tightly, and freeze…
From southernliving.com

See details