Cheesy, tomatoey, beefy... this easy casserole for the freezer is satisfying and delicious. It's quick to put together and makes two pans - one for dinner and one for the freezer.
Cook 16 ounces pasta spirals according to package instructions, slightly undercooking. Drain and rinse; return to pan.
Add 2 pounds cooked ground beef, 28 ounces marinara sauce, 10.5 ounces condensed cheddar cheese soup, 1 teaspoon black pepper and 1 ½ teaspoons Italian seasoning. Cook over low heat, stirring regularly, until well mixed.
Remove from heat and stir in 2 cups shredded mozzarella cheese.
Spray 1- 9"x12" pan and 1- 8"x8" freezer-safe pan with non-stick cooking spray and pour mixture into pans.
Bake the larger pan at 350°F for 30-40 minutes or until bubbly.
Wrap the smaller pan with aluminum foil for the freezer and label as "Cheese Spirals: Thaw. Bake at 350°F for 30 minutes or until heated through."
Notes
If you have a smaller family and prefer to cook in smaller batches, you can probably get 3- 8"x8" pans out of this recipe instead of 1- 9"x12" pan and 1- 8"x8" pan.For the freezer: Label as "Cheesy Spiral Pasta: Thaw. Bake at 350°F for 30 minutes or until heated through."