Is freezing pasta worth it?
I made eggplant parmesan last night - perhaps the best I've ever made it. However, my bf is out of town so no one was around to inhale half (or more) of it and I've got four full servings of it left, with three servings worth of spaghetti to go with it.
I have the pasta-less serving in the fridge, with the pasta-ed servings in the fridge ... but I don't think I can eat all of it before it gets too old. I would LOVE to just freeze the whole thing and have my own homemade frozen lunches on hand ... but a quick internet search has varying results for whether or not the quality of pasta reheated is worth the convenience.
What do you think? Should I toss the pasta and freeze the eggplant or just freeze the whole shibang?
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