this post was submitted on 13 Mar 2026
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If it doesn't freeze well as a final product, do the prep and freeze the individual components separately. Later all you have to do is thaw and fry/boil. End result tastes not quite made fresh - you can still tell - but often much better than just freezing and reheating the cooked product.
Huh, I've been making marinara for the last 3 summers and it freezes great.
Yeah the marinara is probably not going to change much from being frozen; it's the meats and veggies I was thinking mostly about.
In OP's shoes, I'd make a big batch of the the most basic version of the marinara sauce, portion it out and freeze it; then prep the meat and veggies up to being ready to be sauteed and freeze them separately.
When it's time to cook a meal, thaw out a block of each and get some noodles going, sautee the meat and veggies, mix with the sauce, add the noodle when they're ready, and nom.
When I do meal prep, that's usually my approach: don't cook it up to completion and then freeze (works, but the taste/texture is often a bit off); but prep it up to the last couple of steps so that when my lazy ass gets off of work later in the week, I'm 10 minutes and a single frying pan away from an actually decent meal.
Marinara seems like it would, but some things don't. I assume they meant freezing stuff separately only when freezing it finished doesnt turn out well
Freezing sauce is fine. I never learned canning when we made sauce from the garden, we sealed and froze.
The noodles cooked in sauce as its final dish, shouldn't be frozen, no. The texture of the noodles will be wonky.
My advice to Op would be to batch the sauce and freeze it. Make fresh noodles when you use it.