2. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables. 3. Spread 1 cup sauce into a hotel pan coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese. 4. Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°. © 2017 RDA Enthusiast Brands, LLC Cheesy Caprese Chicken & Quinoa Casserole INGREDIENTS (Serves 30) 15 cups diced rotisserie chicken (or any other cooked chicken) 5 cup uncooked quinoa 10 cups chicken broth 10 cups crushed tomatoes 10 Tbsp tomato paste 5 Tbsp balsamic vinegar 1 ¼ cup half and half Salt and pepper, to taste 1 ¼ cup grated Parmesan cheese 5 cup shredded mozzarella cheese, divided *Five cups of grape tomatoes, halved and a handful of fresh basil, chopped (on the day of cooking) INSTRUCTIONS Preheat oven to 375 degrees F. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
2. In a large skillet, heat oil over medium-high heat. Add vegetables; cook and stir until tender. Remove from heat. In a bowl, combine ricotta, mozzarella, provolone and Romano cheeses; stir in egg, seasonings and vegetables. 3. Spread 1 cup sauce into a hotel pan coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish. Top with remaining sauce. Sprinkle with Parmesan cheese. 4. Bake, covered, 40 minutes. Bake, uncovered, 10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°. © 2017 RDA Enthusiast Brands, LLC Cheesy Caprese Chicken & Quinoa Casserole INGREDIENTS (Serves 30) 15 cups diced rotisserie chicken (or any other cooked chicken) 5 cup uncooked quinoa 10 cups chicken broth 10 cups crushed tomatoes 10 Tbsp tomato paste 5 Tbsp balsamic vinegar 1 ¼ cup half and half Salt and pepper, to taste 1 ¼ cup grated Parmesan cheese 5 cup shredded mozzarella cheese, divided *Five cups of grape tomatoes, halved and a handful of fresh basil, chopped (on the day of cooking) INSTRUCTIONS Preheat oven to 375 degrees F. To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.
Freezer-Casserole-Recipes-for-30.docx