Frozen Pasta Meal Prep Blocks
Frozen Pasta Meal Prep Blocks
Ingredients
For the Pasta
- 8 ounces short pasta, such as penne, rotini, or farfalle
- 1 teaspoon kosher salt, for pasta water
For the Sauce Base
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, to balance acidity
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Add-ins (Choose 1-2 per block)
- 1/2 cup cooked ground beef or Italian sausage, per block
- 1/2 cup cooked shredded chicken, per block
- 1/2 cup sautéed mushrooms, per block
- 1/2 cup sautéed spinach, per block
- 1/4 cup peas, frozen, per block
- 1/4 cup shredded mozzarella cheese, per block, for reheating
Instructions
- 1
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.
⏱️ 10 min
- 2
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.
⏱️ 7 min
- 3
Add minced garlic to the saucepan and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
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.
⏱️ 15 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 5 min
- 7
Cool completely: Allow the pasta blocks to cool completely to room temperature before freezing. This prevents ice crystals from forming and maintains texture.
⏱️ 60 min
- 8
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.
⏱️ 60 min
- 9
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Frozen Pasta Meal Prep Blocks
For the Pasta
- 8 ounces short pasta, such as penne, rotini, or farfalle
- 1 teaspoon kosher salt, for pasta water
For the Sauce Base
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely diced
- 2 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon granulated sugar, to balance acidity
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Optional Add-ins (Choose 1-2 per block)
- 1/2 cup cooked ground beef or Italian sausage, per block
- 1/2 cup cooked shredded chicken, per block
- 1/2 cup sautéed mushrooms, per block
- 1/2 cup sautéed spinach, per block
- 1/4 cup peas, frozen, per block
- 1/4 cup shredded mozzarella cheese, per block, for reheating
Instructions
- 1
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.
⏱️ 10 min - 2
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.
⏱️ 7 min - 3
Add minced garlic to the saucepan and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
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.
⏱️ 15 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 5 min - 7
Cool completely: Allow the pasta blocks to cool completely to room temperature before freezing. This prevents ice crystals from forming and maintains texture.
⏱️ 60 min - 8
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.
⏱️ 60 min - 9
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.
⏱️ 5 min