How to Freeze Pasta

how to freeze pasta

One secret to working smarter, not harder, is freezing pasta. Did you know you can freeze pasta and save yourself thirty minutes the next time you sit down to a pasta meal? Think about the ten minutes to heat water to a boil and you boil pasta about ten to twelve minutes. You spend about three minutes preparing the water and draining in the colander, etc. Why not make the entire box or make two box (depending on your family size) the next time you prepare ANY type of pasta?

How about whole wheat rotini or penne pasta?



Or spaghetti noodles? I like to portion smaller sizes for quick lunches for the young kids at home. The quart size bags are reserved for family meals.



  • Be sure to cook in plenty of water. Pasta will become sticky if you don’t have enough.
  • Add recommended salt amount for whole wheat pasta. It’s more appealing in flavor.
  • Don’t overcook, cool al dente. It’s going to contain moisture from freezing.
  • Drain in colander as usual and lightly toss the pasta in olive oil, cooking spray or butter to prevent sticking. Stir the pasta frequently to cool thoroughly. Once it’s completely cooled, bag it in quart size freezer bags. Label and date your bags, toss in the freezer for your next meal.
  • Thaw your pasta bags the night before you plan to make it. That’s why I highly recommend a refrigerator menu plan to remind you to thaw your pasta in your thawing box.  I also advocate a freezer inventory when you stash items in your freezer. Don’t you want to shop your freezer with ease, without digging through it to see what you have?
  • Reheat in the microwave on 50% power for approximately three to five minutes. You’ll be ready for spaghetti and meatballs, macaroni and cheese, chicken with penne pasta and more. Work smarter, not harder-any type of pasta-spaghetti, linguine, penne, macaroni, rotini and more, freezes well.


Have you thought of freezing more than one type of pasta for quick 15-minute meals or perhaps ministry meals you can prepare in a jiffy?

19 thoughts on “How to Freeze Pasta

    1. admin

      Thank you, check back for recipes to come how I use frozen pasta in quick, creative recipes, like mac and cheese, pasta salad, asian pasta stir-fry next week.

  1. Carroll

    This is awesome news! All the new things I have learned I can freeze, I need another extra freezer. how long can you freeze the pasta for?

    1. admin

      Amanda, you should always let everything cool completely before freezing. Heat is what causes extra condensation, thus freezer burn and sogginess when you thaw. The less water and air exposure to the food, the better the product. So squeeze the air or suck it out with a straw for everything you freeze. And absolutely drain very well until dry and no heat remains and then freeze. Thaw 24 hours and enjoy. Smaller quart size bags thaw quicker than gallon size bags. I use them for virtually everything.

  2. Gina

    Hi, I had a question: Do you thaw in the microwave IN the ziplock freezer bag? I am always afraid to thaw in the microwave with a plastic baggie for fear chemicals get into the food….Thanks!

    1. admin

      I never thaw in the bag. I prefer to thaw overnight in my thawing box (plastic shoe box), but you can also thaw pasta on the counter for a couple of hours or in cold water upright. If you must thaw in microwave, cut the package open with kitchen shears and place in safe dish, microwave 30 to 50% power until thawed. Then proceed to heat.

      1. Bridgett

        Or, line a ramekin with aluminum foil, add cooled pasta, freeze, then remove frozen pasta puck. Wrap tightly with plastic and aluminum foil. Defrost in microwave at 50% power on a plate or in a bowl. I make individual servings so dh and I can have different lunches or dinners if we so choose. Its a bit more work, but works for us.

  3. mark powlett

    great tip, just cooked too much pasta so now I can freeze what’s left and have a quick snack when I’m working with clients and don’t have much time. thanks

  4. Bellesouth

    Thank you SO much! There’s someone in the house (who shall remain nameless) who always cooks way too much spaghetti! This is a great tip I’m going to use. I really appreciate it.

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