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Originally Posted by bonbon  I think you're right on the sauce causing the problem with pasta dishes - especially tomato based sauces. It just never occured to me to freeze the pasta separately - I'm going to try that. I've been cooking for the week ahead for years, too. And for the same reasons.  |
It works out good. I put my serving sizes in individual small freezer bags. I know they aren't environmentally friendly but you can wash and reuse them because it's not meat (if they don't get torn) I have freezer bowls for my sauces and other dishes. I also sit the bag out in the morning at work and by lunch time the rice or pasta is thawed out.