I admit it, I'm a pasta sauce snob. I can't stand the taste of most jared or canned spaghetti sauce. So I make my own. But the cost of those smaller cans at the grocery store are outragiously priced. Again, I hit my local discount store Sam's Club and pick up these large #10 cans for just over $3 each. I'll go into how I make and can the sauce soon. But for now, I want to talk about Batch Freezer Cooking Again. This is one of those meals that when I'm making one, I might as well as make more. It's so easy and time saving, you'll be wondering why you haven't been doing this for, well, forever.
I line my 9x13 baking dishes with aluminum foil, here you can see two sheets running length wise over hanging on all four sides.
I boil my noodles until they are mostly cooked, drain, pour the sauce over, and toss
fill up my foil lined pans, sprinkle with a bit of parmesean cheese...
and start folding my foil over the tops.
Ends first, then sides until everything is nice and sealed up.
I then pop them in the freezer until they are nice and frozen,
then pull them out, pop them out of the pans, wrap them in one more layer of foil, label them with the dish and date, and back into the freezer they go.
The great thing about this method, is that I'm not wasting a ton of money on throw away pans, and they casserole or what ever dinner fits right back into my pan when I'm ready to bake it.
To bake, take of your last layer of foil and place back into your baking pan with the folded side up so you can remove the top of the foil as you bake.
If going straight from freezer to oven, bake at 350 for about 2 hours.
If allowing to thaw before going to the oven, bake at 350 for about 1 hour.
Remove the foil covering for the last 15 to 30 minutes of bakes.