Pasta Pizza – Freezer Meal


In my house there are two things my family just gobbles up; Pizza and Pasta! So I happened upon this idea the other day, when digging through the refrigerator looking for a dinner plan. Why not put pizza and pasta together?!?  I grabbed some curly pasta and tossed it in a pot of boiling water, gave it a quick stir, then turned off the heat as soon as it started boiling again. I left it on the burner, off,  set a timer for 2 minutes longer than the package recommended and moved on to making tomato sauce.

This can be as simple or complicated as you make it. Some days I’m all about, “how many veggies can I sneak into this sauce and puree?” Other days I’m in a hurry and it’s fairly quick and simple. It all starts with the same old saucepot.

Today’s sauce was meant to be quick and simple. Into the pan went 2 (3 oz) cans of tomato paste, 3/4 c water (2 canfuls) a pinch of oregano, a pinch of mixed herbs, a tsp of salt, 1/2 tsp pepper, a Tbs of honey, a tsp of vinegar (I use the apple cider variety), 2 chopped tomatoes (pureed with my stick blender when I put them in the pot). I turned the heat to medium,covered the pot and cooked until the sauce had reduced by about 1/4.

While that was simmering, I peeked through my refrigerator and realized there was a pile of carrots and peppers I needed to use up. I went ahead and shredded a couple carrots and chopped up a pepper, and tossed them into the sauce and headed over to tend the noodles.

Drained and back in the large pot, I poured the sauce over the noodles and gave them a good mixing with my wooden spoon. I dished out even portions into two 8×8 pans, set the timer on the oven and began setting up the pizza topper.

The pizza making ingredients I used were, sliced pepperoni and sliced mozzarella. I sprinkled about a cup of mozzarella on top of each pasta pan and finished up with pepperoni. I have a plastic lid that fits over one pan, so I sealed it up and placed it into the freezer.


The second one I out in my oven at 350 to bake for 15 minutes, then I turned it on to broil until the cheese was golden in some area and served it!

It was a big success!


The portion I froze made a delicious meal a few days later, when we had a less than super amount of sun day! The noodles were a bit overdone when I reheated, so next time I’ll leave them in the water for a shorter period of time, cool them completely and cool the tomato sauce completely before adding it to the freezer noodles portion.


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