I feel a little funny writing a post about spaghetti. It’s sort of like writing about how to make mac ‘n’ cheese from the blue box (which I think I mastered at around age 7). It’s about as easy as you can get, right?
This isn’t so much a post about how to make spaghetti. It’s more why you absolutely must have spaghetti in your freezer at all times. At least in my opinion.
If your kids are like my kids, they can eat their weight in spaghetti. I love it because they love it. It’s such a simple meal! And it’s especially simple when all I have to do is throw a freezer bag full of it in the fridge the night before and heat it up on the stove for a few minutes before dinner time.
It’s really easy to make a large batch of spaghetti and divvy it up into several freezer bags. Lay flat to freeze and you’re done! Kid-friendly, veggie-rich (if you sneak veggies in the sauce like I do), EASY meals ready to go.
Have I convinced you? 🙂
I’ll show you how I do it. You might have your own favorite way to make spaghetti and that will totally work, too. All you need to get are heavy-duty freezer zip-locs.
First, I brown my meat with onions, garlic, and spices. I like flavor! Usually 1 lb. will stretch into three meals for my family of 4 (I love meals that seem to magically stretch like this). You can test how much yours will feed by keeping track of “servings size scoops” that go into each bag.
Then I boil my spaghetti in salted water until just al dente. You don’t want mushy pasta once thawed.
While the pasta is boiling and once the meat is browned and drained, I add sauce to the meat. I admit, I do not make my own sauce. I come from a big “spend all day making spaghetti sauce” family, so I really should be ashamed. Does it count that I’ve pinned homemade sauce recipes? That’s as far as I’ve gotten so far.
So to my store-bought sauce, I add veggies. Lots of veggies! Usually I stick with zucchini but I think next time I’ll added finely grated carrots, too. Gotta sneak ‘em in wherever you can! I bring to a boil and then simmer for about 10 minutes so the flavors can blend.
Drain the pasta and return to a big stock pot. Add the sauce. Mix thoroughly. Allow to cool completely and then scoop into your freezer bags. Lay flat to freeze.
Thawing: take out your spaghetti the day before you plan to eat it. Thaw it in the fridge in a thaw box of some sort. You never know when your freezer bags might have holes! Heat up on the stove.
- 16 oz. spaghetti noodles
- 1 lb. ground beef
- 1 jar spaghetti sauce (or homemade)
- ¼ diced onion
- Garlic to taste
- Italian seasoning to taste
- Dash of salt (for pasta)
- Parmesan cheese
- Brown beef with onions and seasoning; drain
- Boil pasta until just al dente (about 8-10 min); drain
- Add sauce and any grated veggies to beef
- Bring to a boil and then simmer for 15 minutes
- Once the sauce is done, add it to the pot of drained pasta
- Mix thoroughly and allow to cool completely
- Transfer to gallon-sized freezer bags and lay flat to freeze
- To thaw, leave in fridge overnight and heat on low on the stovetop until ready to eat
- Top with Parmesan cheese
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