Baked Ziti with Meatballs
Sausage and Vegetable Lasagna
Favorite Drop Biscuits
There’s something so comforting about a big bowl of baked pasta. While it’s something to be enjoyed in these cold months, I took this recipe one step further by adding some mini meatballs. Make this dish with a green salad and you’re good to go! It’s also a dish that can be made in smaller portions and placed in the freezer to be shared with others when needed. If you make and freeze this recipe, allow it to defrost in the fridge the night before cooking. If you’re making it from frozen at the last minute, increase the baking time by at least 30 minutes, checking the middle to ensure that the center is warm before serving.
When it comes to lasagna I want there to be a lot of flavors, a lot of meat, and a lot of veggies. While it’s not a one pot meal, it’s a one pan meal and I want to get everything in there. This recipe was created with that in mind. There’s a depth of flavor thanks to the sundried tomatoes and Italian sausage, and great health benefits thanks to the spinach and mushrooms.
While you can make this recipe in a 9x13 pan, I made it with the idea of freezing and giving it to those who could use a good, warm, home cooked meal. With this recipe you’ll be able to make about 6 loaf pans of lasagna which can each serve as a dinner for two adults. While it may take a little bit of time, you’ll have a lot of dinners to gift and some to enjoy.
Delicious for breakfast with butter, jam, or honey, and as a side to soups and stews, these drop biscuits come together easily and can be frozen so you can pop out one or two at a time as you need them.