Anau
Senior Cook
I'd like to make a precooked frozen dinner of some kind of pasta in a tomato sauce. Will the pasta be ok if I freeze it in the sauce?
Try explaining that to your boss as you boil macaroni on your desktop hotplate.urmaniac13 said:Pasta is so easy and simple to prepare, it is not worth it to sacrifice the full flavour and texture.
Try explaining that to your boss as you boil macaroni on your desktop hotplate.
I always make extra macaroni and freeze it in microwave-safe covered plates for office lunches, along with a meat ball and/or Italian sausage link, and some garlic bread.
Anau said:I'd like to make a precooked frozen dinner of some kind of pasta in a tomato sauce. Will the pasta be ok if I freeze it in the sauce?
My only thought on this is to look at the frozen pasta products in the supermarkets.
I have found,to me, that spagetti that has been frozen and Nuked to serve, is as good as or better than the freshly made.
But, I have found this true with other dishes as well.
Taste is very subjective. What tastes good to you may not taste good to someone else. Everyone is different and no one is wrong because of it.Haggis said:I find this very hard to believe.
Taste is very subjective. What tastes good to you may not taste good to someone else. Everyone is different and no one is wrong because of it.
Michael in FtW said:Yes! I do this sometimes when I'm making lasagna, stuffed shells, manicotti/canelloni, or extra spaghetti and meatballs for my step-mom (who only cooks in the mircowave these days) and know I'm going to have a surplus to freeze.
I cook the pasta about 2-3 minutes short of the cooking time on the package, plunge it into an ice bath (to stop the cooking) and then assemble the dish in the dish(s) I'm going to freeze it in. Just make sure your ingredients are all at room temp, or cooler, before assembling if you're making a freeze ahead dinner. When reheated the pasta will not be over cooked.
Of course - you can freeze leftovers, too. The texture of the pasta will suffer a bit ... but it still beats a can of Chef Boyardee!