There is nothing quite like a plate of hot, fresh spaghetti. But what do you do when you have leftovers that you don’t want to eat right away? Can you freeze spaghetti and save it for later? Yes, you can freeze spaghetti.
In this article, we will discuss the best way to freeze spaghetti so that it stays fresh and delicious.
How to Freeze Spaghetti?
It’s actually quite simple to freeze food. Frozen pasta may be cooked in a variety of ways, but the way you cook the noodles might have a significant impact when it’s time to thaw.
Uncooked pasta should not be frozen because it has a shelf life of 1-2 years. There is no need to freeze uncooked pasta since you can keep it in the pantry.
Here are some tips on how to freeze pasta:
- Cook the spaghetti al dente. Do not overcook it, because it will continue to cook when you thaw it.
- Make sure the spaghetti is cooled completely before freezing. This prevents ice crystals from forming and ruining the texture of the pasta.
- Pack the spaghetti in freezer bags or airtight containers. This prevents it from absorbing other flavors and smells from the freezer.
- Label the bag or container with the date so you know how long it’s been frozen. Frozen spaghetti will last for three to four months.
- When you’re ready to eat it, thaw the spaghetti in the fridge overnight. Cook it in a pan with some olive oil or butter until it’s heated through.
There you have it! How to freeze spaghetti and keep it tasting great. Enjoy!
Related: Can You Freeze Salmon?
How to Thaw and Use Spaghetti?
Pasta that has been cooked and placed in the freezer will keep for up to 3 months. When you’re ready to thaw the pasta, put it in the fridge. Then, to reheat it, dump it into boiling water. Add the pasta directly from the fridge or from a slow cooker dish.
If you’re in a hurry, or if you want the pasta to have a different texture (frozen pasta is often firmer), put it in a microwave-safe bowl and nuke on high for one minute. If needed, continue heating at 30-second intervals until the pasta is hot.
You can also sauté frozen pasta in a small amount of oil or butter over medium heat until it is hot.
How to Freeze Leftover Spaghetti with Sauce or Meatballs?
If you’ve cooked too much spaghetti and don’t want to waste it, freezing is the best method to keep it from going bad. Because the dish has already been prepared, all you have to do is put it in freezer bags or containers and freeze it.
Consider breaking up the contents of the pan into serving-size portions so that you may quickly thaw and reheat only what you need.
Tips Before Freezing Your Spaghetti
When it comes to freezing spaghetti, there are a few things you should keep in mind. First, cook the noodles al dente. This means that they should be cooked until they are tender but still firm. This will prevent them from becoming mushy when they are reheated.
Second, pack the spaghetti in freezer bags or airtight containers. This prevents it from absorbing other flavors and smells from the freezer. Finally, label the bag or container with the date so you know how long it has been in the freezer.
You may also add one to three teaspoons of plain vegetable oil to the mix. When the spaghetti cools, it will not stick together because of this. You can also make the pasta ahead of time and store it in the fridge until you’re ready to eat it.
Spaghetti with Meatballs Recipe
Ingredients
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14-ounce) can diced tomatoes, undrained
Directions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well and form into small meatballs.
- Arrange meatballs on a baking sheet and bake for 15 minutes, or until browned.
- In a large saucepan, combine diced tomatoes and tomato sauce. Add cooked meatballs and simmer for 20 minutes.
- Serve over cooked spaghetti noodles. Enjoy!
Related: Pasta Salad Recipes
Spaghetti Carbonara Recipe
Ingredients
- Carbonara sauce:
- 4 eggs
- 1 cup grated Parmesan cheese
- 6 tablespoons unsalted butter, diced
- 2 cloves garlic, minced
- 8 ounces pancetta or bacon, diced small
- salt and black pepper to taste
- Spaghetti:
- 1 pound spaghetti pasta
- water as needed
Directions
- To make the carbonara sauce: In a medium bowl, whisk together eggs, Parmesan cheese, butter, garlic, and pancetta.
- Season with salt and black pepper to taste.
- To make the spaghetti: Cook pasta according to package directions. Drain and return pasta to pot.
- Pour carbonara sauce over pasta in pot and stir until well mixed.
- Serve immediately. Enjoy!
Note: If you’re not serving all of the carbonara sauce at once, it’s best to store the remaining in a covered container in the fridge. Reheat over low heat before using.
Spaghetti with Tomato Sauce Recipe
Ingredients
- 16 ounces spaghetti pasta
- ground beef, turkey, or lamb–or combinations of these meats–as desired (see note)
- onion, chopped
- garlic, minced
- salt and black pepper to taste
- olive oil or cooking spray
- 29 ounces tomato sauce (I like using two 14.oz cans of diced tomatoes with garlic that I’ve drained well plus one 15-oz can of tomato sauce)
- 15 ounce can tomato paste
- water as needed
Instructions
- Cook pasta according to package directions.
- Drain and return pasta to pot.
- In a large skillet over medium heat, cook meat, onion, garlic, salt and black pepper until meat is browned.
- Drain off any excess fat.
- Add tomato sauce and tomato paste; mix well.
- If too thick, add water as needed.
- Simmer for about 20 minutes.
- Pour sauce over pasta in pot and stir until well mixed.
- Serve immediately. Enjoy!
