(The picture above was from the meal when Amanda made it, but packaged it in a Ziploc freezer bag and it was up to us to top with mozarella cheese. We just thawed ours and reheated on the stovetop.)
1 lb. Italian sausage rope
1 c water
1 green pepper, sliced (I used frozen veggie mix)
1 med onion, sliced (I used frozen veggie mix)
1 box mostaccioli noodles (I used rigatoni since they look similar)
2 cans spaghetti sauce
1 lb Shredded Mozzarella Cheese
Parmesan cheese to sprinkle on top (I used grated)
Preparation: Boil pot of water for cooking the noodles. Brown sausage, peppers, and onion in a different large pot. Stir in sauce and water on top of mixture and bring to boil. Reduce heat and simmer for 10 min. Cook noodles al dente and drain.
Option 1: Spread 1/2 of meat sauce into 9×13 pan. Top with 1/2 of cooked noodles and cover with 1/2 of the cheeses. Repeat another layer of each. (Cover and label for freezer meals from here) OR bake at 350 for 30 minutes.
Option 2: Combine the meat mixture, pasta and sauce and pour into a Ziploc freezer bag. Put the cheese into a sandwich bag and give both bags to swap members at swap.
Freezer Meal Cooking: Thaw in fridge completely. Bake covered for 30 minutes. Uncover and bake an additional 20 minutes until hot and bubbly and cheese has melted on top.
