Is this OK to FREEZE?!
Answers: I'm basically making cheese stuffed pasta shells with red sauce. Should I freeze with or without the red sauce on the pasta? Thanks!
if your shells are already stuffed, it is better to freeze with the sauce, so you can re-heat it all together.
put in zip lock bag with the sauce
Either way. You could freeze the shells individually, and sauce in individual bags or containers, easily taking them out one at a time for snacks or on the go meals.
YUM. You're making me hungry.
I would freeze with the sauce.It will keep the pasta from getting freezer burn.
i would say freeze without sauce as sauce will make the apperence worst and teh sauce will clot up
Seperate both.
If you put the red sauce on before you freeze there's a chance it will burn when you cook it. I wouldn't chance it.
If you must freeze it do so separately. Do not freeze the shells with the sauce on.
I highly recommend cooking the shells until they're flexible but not nearly done. Then stuff with an ample amount of filling and freeze individually on a cookie sheet, making sure they don't touch. when frozen, place the shells in a freezer-safe container or bag, and freeze the sauce separately. If you freeze pasta in a sauce, it gets very mushy upon reheating.
When it's time to serve the dish, thaw both shells and sauce in the refrigerator, then reheat the shells IN the sauce, so they absorb the flavours and moisture from the sauce, cooking them the rest of the way to perfection! Buon Appetito!
i,d say separate,but together would be okay
by my experience, it is not recomended to freeze cheese that is already been cooked...You can actually can ....but when is time to thaw it . wont be the same..
You can store on a tupperware container up to seven days in the refrigerator.
all kinds of answers so far , i freeze + can .do it w/ the red sauce , your pasta wont crack , you are using shells , w/ spag it does'nt matter.
It doesn't matter either way, no matter what these amatuers have posted. (I really shake my head when I see what passes for cooking ability one this site!)
There is one thing I would suggest-freeze the shells by placing them (unwrapped) on a cookie sheet. When hard, put them in a large ziplock bag. This way you can remove what you want, rather than a lot at once. I do this all the time, and it works well. Then freeze the sauce in small containers.
Good luck!
With pasta sauce.