Hello, friends! Last night I was racking my brain for ideas on how I could help you awesome readers. After some thinking, I decided to make a list of 20+ Favorite Freezer meals that reheat easily!

I know for me, stocking my freezer up with a few extra meals is something I love to do. It feels nice to know we have back up meal options for busy nights, or a meal for a friend in need, or in case of emergencies. You just never know what can come up.

The list below has over twenty freezer recipe ideas. The bread recipes are tried and true that I freeze all the time! The French Bread Rolls are awesome and they make for delicious mini sandwiches. The Perfect Cinnamon Rolls freeze wonderfully and can be reheated in the microwave for a minute or so. They’re a great and easy option for breakfast.

There is also plenty of dinner options as well. Take a look below and see if there are some meals you’d like to make! I hope there are lots you can freeze away for your families. -Holly xo

CRISP BEAN BURRITOS

SLOW COOKER MEXICAN SHREDDED CHICKEN

RED AND WHITE PASTA

SLOW COOKER CHICKEN TACO SOUP

PERFECT CINNAMON ROLLS

FRENCH BREAD ROLLS

HOMEMADE HAMBURGER BUNS

EASY SPAGHETTI SAUCE

EASY BEEF STROGANOFF

SLOPPY JOES

CROCK POT TACO SOUP

SLOW COOKER CHICKEN TORTILLA SOUP

CHICKEN TACO PIZZA

BBQ CHICKEN BACON PIZZA

HAWAIIAN BBQ CHICKEN PIZZA

Green Chile Chicken Enchilada Casserole

CROCK POT BBQ CHICKEN

SWEET AND SOUR CHICKEN CASSEROLE

SLOW COOKER SWEET PORK

TERIYAKI CHICKEN CASSEROLE

SLOW COOKER CHILI

FREEZER BEEF AND BEAN BURRITOS

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I really don’t think it gets any easier than this for a simple and delicious meal! This Red and White Pasta requires only four ingredients. Yep, that’s it. This is my go-to dish on weeknights after I’ve had a long day at work. My kids love it and they are the pickiest eaters on the planet! A dinner that is filled with pasta and cheese has ‘kid-friendly’ written all over it.

This recipe comes from my favorite cookbook I always talk about, The Food Nanny. Hers calls for a homemade Alfredo sauce that she makes. It is amazing but when I’m in a hurry, and don’t have a lot of time to make dinner, I just use a bottle of Alfredo sauce. It works out perfectly.

I believe another reason I love The Food Nanny’s cookbook so much is because there’s a lot of menu planning ideas in it. Her book is what inspired me to start menu planning years ago. I remember when I used to go to the grocery store with absolutely no idea as to what I was going to make for any meals. I would spend a couple hundred dollars on a bunch of odds and ends and then we would always end up eating out or grabbing fast food. It was such a waste of money.

Now before I go to the store I plan all of our meals and write down all the ingredients I need. I make sure to go through my entire pantry and fridge to see if I already have some of the items so I don’t buy double. It has been such a money saver! : )

Red and White Pasta is always a dinner time favorite at our house. The combination of marinara with Alfredo sauce was a match made in heaven. This is another meatless meal that I always serve a big green salad with. It is so delicious!

LOVE PASTA? TRY THESE OTHER DELICIOUS PASTA RECIPES:

Chicken Ranch Pasta Bake

Pepperoni Pizza Pasta Salad

French Onion Beef Casserole

Creamy Pasta Primavera

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Red and White Pasta

Penne pasta coated in Alfredo and marinara sauces then baked with mozzarella cheese. This is my kids' favorite meal!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 box (16 ounces) penne pasta
• 1 jar (26 ounces) marinara sauce
• 1 jar (16 ounces) Alfredo sauce
• 3 cups shredded mozzarella cheese divided

Instructions

• Preheat oven to 375 degrees F. Boil and cook pasta in a large pot of water according to package directions. Drain.
• Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Pour half of the cooked pasta on top; spread out evenly. Pour half the Alfredo sauce, half the spaghetti sauce, and 1 cup of mozzarella cheese evenly over the top. Repeat with remaining pasta, sauces and cheese.
• Cover pan with foil and bake for 30 minutes or until warmed through and cheese is melted. Serve warm and enjoy!

Notes

Freezer Instructions: Prepare recipe in a freezer-safe baking dish right up until the baking step. Don’t bake. Cover and seal dish properly. Freeze up to 2 months.
To Reheat: Place dish in refrigerator to thaw up to 2 days. Bake in a 350° F, covered with foil, for 45 minutes or until heated through.

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Lasagna has been one of my favorite dinners ever since I was little. When Mom had lasagna cooking in the oven, and the amazing aroma spread through out the house, I was one excited girl for dinner.

I love to make lasagna for my family now, too. I have a few different recipes I make, but this Cream Cheese Lasagna is definitely the best.

I tweaked a recipe I found from a Taste of Home magazine years ago and made it my own. It has a super easy homemade tomato sauce that cooks for just 30 minutes. While the sauce is cooking you can easily boil the lasagna noodles at the same time, so it really all comes together quickly.

The cream cheese takes this lasagna to new heights! I have never been a fan of ricotta cheese that’s in a lot of lasagnas, so the cream cheese replacement is just perfect to me. It adds such a rich creaminess!

Just a note- I always use lasagna noodles you have to cook first. I never use oven-ready. I feel the texture is off and sometimes they still seem hard. So that’s just my little tip when making lasagna.

If you have been looking for a super delicious and easy recipe for lasagna then look no further, my friends!

MORE DELICIOUS RECIPES YOU MAY LIKE:

CHEESY LASAGNA ROLL UPS

EASY SKILLET LASAGNA

BOWTIE SKILLET LASAGNA

BEEF ENCHILADA LASAGNA ROLLS

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Cream Cheese Lasagna

This lasagna is made with an easy homemade tomato sauce and loaded with cheese!

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion finely chopped
• 4 cloves garlic minced
• 1 can (15 ounces) Italian diced tomatoes undrained
• 2 cans (15 ounces, each) tomato sauce
• 1 can (6 ounces) tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 lasagna noodles
• 6 ounces cream cheese
• 2 cups freshly grated Mozzarella cheese
• 2 cups freshly grated Parmesan cheese

Instructions

• In a large pot, cook ground beef and onion over medium heat. Continue to cook and crumble beef until no longer pink. Drain any grease.
• Add minced garlic to cooked beef and cook for 30 seconds. Pour in diced tomatoes, tomato sauce, paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Stir and bring mixture to a boil. Reduce heat to low and let simmer for 30 minutes.
• Meanwhile, boil lasagna noodles in a large pot of water until al dente. Drain water, then lay noodles out on a wax-paper lined baking sheet. (Don’t let noodles touch because they will stick.)
• Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish. Lay 3 noodles over sauce. Drop a third of the cream cheese, by teaspoonfuls, over the noodles. Sprinkle 1/2 cup Mozzarella and 1/2 cup Parmesan cheese on top, then spoon a third of the sauce on top. Repeat layers two more times, ending with the last of the cheeses. (Sprinkle very top with dried Parsley, if desired.)
• Cover with foil. Bake in a preheated 350 degree F. oven for 45 minutes. Carefully remove foil (it will be hot!) then bake another 5 to 10 minutes or until cheese is bubbly and melted. Remove from oven and let stand 10 minutes before slicing and serving. Enjoy!

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