I will freeze pasta in a plastic container, then put it in my cooler for a microwavable meal on the road, but I find that once the meal starts to thaw out, the pasta gets mushy...Is there some way to stop this from happeneing, so I can enjoy a home cooked meal (thankyou to my wife ) a few days into my circuit?
Maybe packing the pasta and sauce separatly?
What do you do?

The trick is to freeze anything is to get it froze as fast as possible. Cool the pasta with ice water to bring the temp down after cooking it get a vac packer to pack it in also helps since there will be no air in the package also. If that fails there is that new pasta cooker out now that cooks it right there on the counter all you have to do is put boiling water in it and then put the pasta in it works great I use it all the time here at home. Drive safe.

I'm no chef....... so try this at your peril :lol:

How about only cooking the pasta half way at home, freezing it in the plastic boxes then right before microwaving it add a dash or two of water and then seal the box again before nuking it ?

As I say, i've never tried it or any other type of cooking in a truck but was just a thought

Iron Eagle was right on. Cook the pasta, soak in ice water (lots of ice) for a bit to cool it down a whole lot, then package and freeze it. It'll freeze much faster and should be fine when it thaws. Don't freeze it in water...it will definitely be mushy. Drain it thoroughly.

I agree, just partially cook them, rinse under cold water to get off the starch and If you coat those noodles with a little olive oil before you freeze them, they won't turn mushy when they thaw out - and yes the sauce has acid in it, and breaks the noodle down as it thaws.

Where did you learn to cook????? Pasta need less time than on the box, :roll: