Ziti--- cook before freezing, or after?

[esetterlvr]

I just made a double batch of ziti and cooked half for a party. The rest is assembled yet not cooked and I plan to freeze it. Which will give the better results, cook then freeze, or freeze then cook? TIA.

[bushwickgirl]

Freeze then bake, freeze then bake, thawing dish first for even baking. Here's what the National Pasta Association has to say on the subject (scroll down to bottom of page for the make and freeze first and bake later advice:)

http://www.ilovepasta.org/faqs.html

[esetterlvr]

I will take the advice of ilovepasta and freeze first, then bake after thawing. I know over the years I've done it both ways, not remembering which way works best. Come to think of it, frozen dinners in the grocery freezer case of pasta dishes are not cooked first, are they?

[bushwickgirl]

No, I believe absolutely not cooked first, although I don't remember the last time I bought a frozen pasta meal from the supermarket, maybe Stouffer's Lasagna, about 15 years ago! Anyway, I prefer the freeze uncooked, thaw and bake method, as it just seems that the dish is fresher, being freshly baked, but to each his/her own.

[monavano]

Is the pasta pre cooked? Personally, I'd bake then freeze.

[Babyducks]

I would freeze, then bake.

[toomuchfat]

Agree with babyducks. Freezing tends to dessicate and burn. I think those would be accentuated if cooked before and obscured if cooked after.

[monavano]

That hasn't been my experience. To me, it's just easier knowing the dish is baked and all I have to do is thaw and re-warm.