Can I freeze pasta?

toots99
toots99 Posts: 3,794 Member
edited September 2024 in Food and Nutrition
Okay so I found a really good, easy pasta dish to make. I wanted to make a ton of it, and freeze it so it doesn't spoil. Will that work? It's just thin spaghetti with diced tomatoes lots of spinach, onions, peppers and shrimp (or chicken).

I don't want to make a bunch, then freeze it and if it doesn't work it gets wasted.

If you can't tell, I'm very much a beginner cook! :laugh: Any tips?

Replies

  • themyriadthings
    themyriadthings Posts: 225 Member
    Is it a pasta and sauce kind of dish? Because then I would make lots of the sauce to freeze, and make the pasta fresh each time :)
  • gnrshelton
    gnrshelton Posts: 358 Member
    Yes you can freeze pasta. Its also an easy fix when you need something fast,
  • FoamyRiver
    FoamyRiver Posts: 276 Member
    In my experience, tomatoes don't fare very well in the freezer and they might make the recipe really runny when you go to serve it.

    Can you make the recipe without the diced tomatoes? If you can, I would recommend doing that, freezing the dish and then adding the diced tomatoes when you heat the dish up.
  • nhendri
    nhendri Posts: 236 Member
    I have. I found that I needed a little more sauce for the reheating process. It did not tasted the same but it was alot better and healthier then fast food or microwave high sodium junk!!! Way to go far planning ahead!!!!:happy:
  • nhendri
    nhendri Posts: 236 Member
    If the recipe is fantastic please share!
  • toots99
    toots99 Posts: 3,794 Member
    That's a good idea! Yeah, the diced tomatoes are moist enough to be used as the sauce.

    That's something I'll try, making the pasta fresh each time. The cooked shrimp (or chicken) should be okay to freeze in the sauce and thaw when needed, right?
  • toots99
    toots99 Posts: 3,794 Member
    If the recipe is fantastic please share!


    In a covered pot, I combine one can of Del Monte low sodium diced tomatoes, chopped onions, chopped bell peppers, fresh spinach, cooked shrimp or chicken, and seasoning. Then I cook two servings of Ronzoni Smart Taste thin spaghetti. I put it all together once they're cooked, and separate it into three containers. Though it's only two servings of pasta, there's so many veggies that I can stretch it into three servings. Top with some low-fat parmesan, and it's delicious!
  • recipe4success
    recipe4success Posts: 469 Member
    I freeze pasta all the time, it turns out fine!

    I would suggest freezing the pasta noodles and sauce/chicken mixture separately, in whatever portions you normally would eat. THen you just pop the frozen pasta in boiling water until it is thawed and heated up, and heat up the sauce mixture in a saucepan and combine them and voila easy meal :)
  • maddox22
    maddox22 Posts: 91
    +1 to freezing the sauce and then cooking the pasta fresh each time. I'm a bit of a pasta snob :-) but I personally don't care for pasta that's been frozen because it tends to get very mushy. It's okay for things like mac & cheese or lasagna where the pasta is supposed to be mushy--but not for a dish that's a pasta with a sauce you add at the end.

    But that's just me--like I said, I'm kind of picky about the texture of my pasta...
  • Ryhenblue
    Ryhenblue Posts: 390 Member
    I freeze pasta for a quick dinner. I have even frozen gluten free pasta and it turn out fine reheated as well.
  • whouwannab
    whouwannab Posts: 350 Member
    What seasonings do you use?
  • MzBug
    MzBug Posts: 2,173 Member
    If you plan on freezing the entire batch, don't cook the pasta all the way. Leave it just a touch underdone. Drain it well and drizzle EVO on it and toss. Then you can do what ever you wish with it. The noodles don't stick together and are nearly as good as fresh cooked after being microwaved. I do this with pasta dishes, portion it out in freezer containers and then nuke them at work.
  • toots99
    toots99 Posts: 3,794 Member
    +1 to freezing the sauce and then cooking the pasta fresh each time. I'm a bit of a pasta snob :-) but I personally don't care for pasta that's been frozen because it tends to get very mushy. It's okay for things like mac & cheese or lasagna where the pasta is supposed to be mushy--but not for a dish that's a pasta with a sauce you add at the end.

    But that's just me--like I said, I'm kind of picky about the texture of my pasta...

    I think that's what I'm going to do. My friend, who's a great cook, said that if I make it with the pasta in it, then I need to that it out in the friedge like the day before, because putting the whole thing in the microwave would not turn out well. Or she said I could bake it in the over. I think making and freezing the sauce then making fresh pasta is the easiest and will be the tastiest.

    Thanks for the tips!
  • toots99
    toots99 Posts: 3,794 Member
    What seasonings do you use?

    I use salt, pepper, fresh garlic and oregano flakes.
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