Tips for freezing spag bol (and other pastas). Subscribe for more meal prepping tricks

Ingredients

• 1 pound Dry Pasta (any shape such as penne, fusilli, or rotini)
• 4 quarts Water (for boiling)
• 1 tablespoon Kosher Salt (adds flavor to the pasta water)
• 1 tablespoon Olive Oil (tossed with drained pasta to prevent sticking)

Instructions

1. Boil Water

   Fill a large pot with 4 quarts of water, add the tablespoon of salt, and bring to a rolling boil over high heat.

   Time: PT10M

   Temperature: 100°C

2. Cook Pasta Half‑Done

   Add the dry pasta to the boiling water and cook for half the time indicated on the package (usually 5‑6 minutes) until it is just shy of al dente.

   Time: PT6M

   Temperature: 100°C

3. Drain and Cool

   Drain the pasta in a colander and rinse briefly with cold running water to stop the cooking process.

   Time: PT2M

4. Add Oil

   Return the pasta to the pot or a large bowl and toss with 1 tablespoon of olive oil to keep strands separate.

   Time: PT1M

5. Freeze in a Single Layer

   Spread the oiled pasta in a single layer on a baking sheet. Place the sheet in the freezer for about 1 hour until the pasta is solid.

   Time: PT1H

6. Bag and Label

   Transfer the frozen pasta into freezer‑safe zip‑top bags, squeeze out excess air, seal, and label with the date and portion size.

   Time: PT5M

7. Reheat Directly from Frozen

   When ready to eat, bring a pot of water to a boil, add the frozen pasta (no need to thaw) and cook for 2‑3 minutes until al dente.

   Time: PT3M

   Temperature: 100°C

8. Combine with Sauce

   Drain the reheated pasta and toss with your favorite sauce (tomato, pesto, alfredo, etc.) before serving.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

7g

Carbohydrates

42g

Fat

2g

Fiber

2g