I'm making at least one meal a week for the next few weeks that can either easily be doubled or makes enough to separate out to freeze half. It's so nice to get meals from family and friends after a baby is born but I remember being so tired and busy nursing for several weeks after those meals run out. So I'm packing the freezer.
Last night I doubled this recipe (below.) I've also made and frozen Broccoli Chicken Casserole, and will be making Chicken Tetrazinni next week.
Artichoke Spinach Shells
(This is the original recipe - double this to freeze half.)
4 cups uncooked medium whole grain pasta shells
10 ounces frozen spinach, thawed and squeezed of excess water
3 cups shredded cheddar cheese
1 can Italian stewed tomatoes, chopped with juice
1 can water packed artichoke hearts, drained and quartered
1 cup sour cream
1/4 to 1/2 tsp garlic powder
1/2 tsp salt
Cook pasta according to the package directions. Drain. In a large bowl, combine all the ingredients. Transfer to a 3 quart baking dish and bake, uncovered at 350 degrees for 30-35 minutes or until heated through.