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freezing pasta

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Rheta Feb 16, 2011 05:39 AM

I made stuffed jumbo shells and had some unstuffed shells left over(cooked). Can I freeze the shells and thaw and use at another time? Thanks.

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    Nyleve RE: Rheta Feb 16, 2011 05:56 AM

    If at all possible, stuff them first. Then you can wrap individually and freeze to bake at another time - presumably with sauce. Not only will this guarantee the shells' survival, but you'll have an easy meal just about ready to go.

    1. alkapal RE: Rheta Feb 16, 2011 06:25 AM

      i'm gonna make a radical suggestion that you cook and sauce the shells, THEN individually freezer zip-lock them for a quickie meal. in fact, i'd add extra sauce to surround the shell -- for more flavor and to protect the pasta.

      of course, you could always just go and freeze them after carefully wrapping to avoid freezer burn. do a little of both, to see which works for you. let us know what happens.

      1 Reply
      1. re: alkapal
        alkapal RE: alkapal Feb 16, 2011 10:16 AM

        this was intended for "stuffed shells."

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        fourunder RE: Rheta Feb 16, 2011 06:52 AM

        You can freeze almost anything, but really, you have to ask yourself if it is practical or worth the effort. Unless you stuff and assemble as a meal....i would say not....especially if you are a soup person...or plan to have soup, even if out of a can. I would just slice or chop and add to the soup myself, as not to waste. Id rather waste a ziplock bag on something else. Pasta is cheap and not worth freezing in any amount less than one serving.

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          Augie6 RE: Rheta Feb 16, 2011 07:50 AM

          I would not just freeze the shells.. Stuff them or make them into something (a ton of different options with stuff sheels ) Inless the shell is homemade or of unique orgin use it , eat it, or pitch it.

          1. greygarious RE: Rheta Feb 16, 2011 08:51 AM

            Yes, you can freeze cooked unsauced pasta. But in the case of large shells, you'll take up a lot of freezer space with the container, since you can't compact the shells as you could with spaghetti. And there will be a lot of air in the container, speeding the development of freezer burn. If you are determined not to stuff before freezing, try to thaw and use them within 2-3 weeks.

            1. alkapal RE: Rheta Feb 16, 2011 10:15 AM

              dummy me... i didn't read "unstuffed."' D'OH!

              dump the leftover unstuffed shells. ( thought that they were stuffed, ready to bake).

              3 Replies
              1. re: alkapal
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                Rheta RE: alkapal Feb 16, 2011 12:31 PM

                Thanks for the replies everyone! Guess I'll dump them. In order to stuff them I'd have to make another shopping trip. Not worth it for 12 shells.

                1. re: Rheta
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                  Augie6 RE: Rheta Feb 16, 2011 12:43 PM

                  try searching the net for a recipe before dumping ( my new years attempt not to throw everythign away) .. I had at least 30 variations of stuff shells .. some not even close to italian verision

                  1. re: Augie6
                    c oliver RE: Augie6 Feb 19, 2011 04:44 PM

                    Think stuffed peppers. Anything would be good.

              2. Cherylptw RE: Rheta Feb 16, 2011 01:19 PM

                I wouldn't throw them away; they could be used in a soup (broken up), sliced up and added to a quick vegetable saute or made into a mac & cheese side dish.

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