![]() Roll mixture tightly into tortillas, folding in ends as you roll, then roll tightly in aluminum foil. Place 1/3 cup scrambled eggs, 1/4 cup of sausage/pepper mixture, and 2 tablespoons of shredded cheese into each tortilla. Add onions and peppers and cook until vegetables are tender and sausage is completely cooked. Add sausage and cook, crumbling sausage as it cooks, until it’s about halfway cooked. Transfer eggs to a bowl and return pan to hot stove. Repeat until eggs are completely scrambled. Add eggs and allow them to cook until bubbly, then gently scrape bottom of pan, allowing more of liquid egg mixture to come in contact with the pan. When butter is melted, tilt skillet to coat pan. While butter is melting, whisk together eggs, water, salt, and pepper or Tabasco sauce. In large skillet over medium heat, melt butter. These fill 8×8″ pans to the top, so I cooked mine on a large cookie sheet just in case they bubbled over (which they did!). If you cook it completely frozen, it will take anywhere from 90 minutes–2 hours to fully cook. If you do not thaw in advance, it will take much longer to cook. By allowing to thaw in fridge, you can cook at regular time and temperature (350˚ F for about 30 minutes). To eat, remove from freezer and place in fridge to thaw 24 hours in advance. It will last in freezer for about 30 days. Cover assembled ziti with foil and stick in freezer (I usually use 2-3 layers of foil just to keep out the freezer burn). Bake covered for 30 minutes in preheated oven, or until cheeses are melted. To freeze this meal: Follow instructions above, except for last step of cooking. Top with grated Parmesan cheese and remaining mozzarella cheese. Layer as follows in each pan: 1/4 of ziti, 1/4 of sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Spray 2 8×8 inch pans with non-stick cooking spray. Add spaghetti sauce, and simmer 15 minutes. In large skillet, brown onion and ground beef over medium heat. ![]() Add ziti pasta, and cook until al dente, about 7-8 minutes drain. lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)Ģ (26 oz.) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)īring large pot of lightly salted water to boil. ![]() dry ziti pasta (or really any kind of pasta would work-I actually used Penne pasta)ġ lb. ![]()
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