![]() ![]() Reheat in the oven at 400F covered for 40 minutes, then uncovered for 20 minutes or until heated through. This casserole will last 2 months frozen. Layer everything in the baking dish and wrap it well with both plastic wrap and aluminum foil before storing it in the freezer to avoid freezer burn. It’s best to freeze this casserole before baking, but, of course, you can freeze cooked leftovers. Heat up either in the oven or in the microwave until heated through. This casserole will last 3-5 days in the fridge. You can either wrap the pan up with plastic wrap or aluminum foil, or you can transfer everything to an airtight container. Let the casserole cool down to room temperature. This casserole is really easy to mix up and customize depending on what you need to use up in your fridge. Pour half the macaroni mixture into a casserole dish, top with 1/2 the mozzarella, remaining macaroni mixture, then top with the remaining parmesan and breadcrumbs. Finish the casserole – Add the half & half, marinara, cooked macaroni, 1/2 cup parmesan, and cook for 5 minutes.Season with salt and pepper then add the zucchini. Once it has cooked, add the onion, bell pepper, and cook until softened. Cook the chicken & veggies – Heat the olive oil in a large skillet and add the chicken.Cook the pasta: Cook the pasta according to package instructions.Parsley – I love to use some chopped fresh parsley to garnish. Step 2 Melt 20g butter in a small saucepan over a medium heat. ![]()
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