Rigatoni With Meatballs
Make a big batch of meatballs and sauce, and put it in a freezer bag. Squeeze out any extra air before sealing. If using a container instead, make sure there’s a little space between the lid and the sauce -- and cover the top of the container with plastic or cling wrap before putting on the lid to prevent freezer burn. When you’re ready to eat, just heat up the sauce and meatballs in a saucepan, and cook the pasta according to the directions; then combine. It will keep for six months.
Get the recipe >
Check out these other great pasta dishes >