Marcia left a comment on the post below, mentioning she needed some good recipes that will keep in the freezer. So if any of you have one to share, please do that in the comments section.
Marcia, if you're going to do a lot of freezing, I would suggest investing in some good Tupperware. Can't beat that patented burp, right! ;) I know you mentioned somewhere in one of your comments that you were vegan, so here is a vegetarian recipe for Spaghetti Bake.
8 ounces uncooked spaghetti (whole-wheat works well)
28 ounces meatless spaghetti sauce, divided
1 cup zucchini, cut into 1/2 ",pieces
1/2 cup green pepper, chopped
1 cup celery, sliced
1 cup carrot thinly sliced
1 cup mushroom, thinly sliced
1 medium onion, chopped
1 tablespoon oil
2 cups fat-free cottage cheese
2 cups part-skim mozzarella cheese, shredded
2 tablespoons Parmesan cheese, grated
Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
Saute zucchini and next 5 ingredients in oil until tender.
Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
Cover with remaining sauce and sprinkle with Parmesan cheese.
Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
Let stand 10 minutes before serving.
This recipe freezes well as a leftover or straight from the oven. I would let it cool completely though, before freezing.