Make Now and Freeze for Later Recipes

By Elizabeth Burt

Making a meal for tonight and having enough left over to freeze for another meal is a great way to save time and save money. Each of these recipes has make-ahead directions to ensure you have everything set for saving some for later.

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Baked Ratatouille-Sausage Penne

In the mood for Italian? Try this low-fat sausage-and-eggplant one-dish meal.

Make-Ahead Directions: Prepare as directed through Step 3. Cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake as directed but add 10 to 20 minutes to the covered baking time. Sprinkle with cheese as directed. Serve as directed through Step 4.

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Next: Turkey-Vegetable Bake

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