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Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain well and set aside.

Prepare the sauce base: While the pasta cooks, heat olive oil in a large saucepan or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.

Add minced garlic to the saucepan and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the crushed tomatoes. Stir in the dried oregano, dried basil, red pepper flakes (if using), granulated sugar, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.

Combine pasta and sauce: Add the cooked pasta to the sauce and stir until evenly coated. If using any pre-cooked add-ins (like ground beef or chicken), stir them into the pasta and sauce mixture now.

Portion into freezer-safe containers: Divide the pasta mixture evenly among four individual freezer-safe containers. Silicone molds (like loaf pans or large muffin molds) work well for creating blocks, or you can use small plastic containers.

Cool completely: Allow the pasta blocks to cool completely to room temperature before freezing. This prevents ice crystals from forming and maintains texture.

Freeze: Once cooled, cover the containers tightly or transfer the pasta blocks (if using molds) to freezer bags, removing as much air as possible. Freeze for at least 2 hours, or until solid.

To reheat: When ready to eat, transfer a frozen pasta block to a microwave-safe dish. Add 1-2 tablespoons of water or broth. Cover loosely and microwave on high for 3-5 minutes, stirring halfway through, until heated through. Alternatively, transfer to a small saucepan with 1-2 tablespoons of water or broth, cover, and heat over medium-low heat, stirring occasionally, until heated through. If adding cheese, sprinkle it on top during the last minute of heating.


Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to package directions until al dente. Drain well and set aside.

Prepare the sauce base: While the pasta cooks, heat olive oil in a large saucepan or Dutch oven over medium heat. Add the diced yellow onion and cook until softened and translucent, about 5-7 minutes.

Add minced garlic to the saucepan and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the crushed tomatoes. Stir in the dried oregano, dried basil, red pepper flakes (if using), granulated sugar, kosher salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 15 minutes to allow the flavors to meld. Stir occasionally.

Combine pasta and sauce: Add the cooked pasta to the sauce and stir until evenly coated. If using any pre-cooked add-ins (like ground beef or chicken), stir them into the pasta and sauce mixture now.

Portion into freezer-safe containers: Divide the pasta mixture evenly among four individual freezer-safe containers. Silicone molds (like loaf pans or large muffin molds) work well for creating blocks, or you can use small plastic containers.

Cool completely: Allow the pasta blocks to cool completely to room temperature before freezing. This prevents ice crystals from forming and maintains texture.

Freeze: Once cooled, cover the containers tightly or transfer the pasta blocks (if using molds) to freezer bags, removing as much air as possible. Freeze for at least 2 hours, or until solid.

To reheat: When ready to eat, transfer a frozen pasta block to a microwave-safe dish. Add 1-2 tablespoons of water or broth. Cover loosely and microwave on high for 3-5 minutes, stirring halfway through, until heated through. Alternatively, transfer to a small saucepan with 1-2 tablespoons of water or broth, cover, and heat over medium-low heat, stirring occasionally, until heated through. If adding cheese, sprinkle it on top during the last minute of heating.
