Pasta Bake Recipes

[Deleted User]

Tomorrow I am going to make a big pasta bake with my home made pasta sauce and lots of mushrooms,bacon,and veggies and probably some chopped up chicken breast.Now I have in my fridge a tub of parmesan cheese and its date expires, once opened next Monday 24th May.
Now what I wanted to do was make this big pasta bake and divide it up into smaller portions for the freezer .Do you think it would be o.k. if I sprinkled the top with the parmesan once its cooled down before I froze the portions in the freezer.I don't think I can eat pasta for the next four or five days just to use up the cheese, but on the other hand as the cheese was around £3.00 a tub I also don't want to waste it either
Any thoughts chums ???

zippychick

Hi Jackie

I would say it would be absolutely fine no problems. To be honest with you I have parmesan in my fridge which went out of date over a month ago and I am still using it:o

As you are freezing the cheese, you are "preserving" its freshness, so I think you will be grand

I want pasta bake now! I'll leave this for others to respond, and merge it with the main pasta bake thread later on

Zip

HariboJunkie

I'd be more inclined to freeze the parmesan seperately Jackie. I often freeze reduced parmesan into freezer bags and just lift it out as I need it. It defrosts very quickly.

HTH x

Mumof_3

JackieO wrote: »

Tomorrow I am going to make a big pasta bake with my home made pasta sauce and lots of mushrooms,bacon,and veggies and probably some chopped up chicken breast.Now I have in my fridge a tub of parmesan cheese and its date expires, once opened next Monday 24th May.
Now what I wanted to do was make this big pasta bake and divide it up into smaller portions for the freezer .Do you think it would be o.k. if I sprinkled the top with the parmesan once its cooled down before I froze the portions in the freezer.I don't think I can eat pasta for the next four or five days just to use up the cheese, but on the other hand as the cheese was around £3.00 a tub I also don't want to waste it either
Any thoughts chums ???

I have frozen parmesan on pasta bakes quite a few times and never had a problem.

midnightraven3

i am pretty manic about dates on things
and keep a close eye on whats what in the fridge, and use up before etc

but parmesan is the one thing i cant get my head round
parmesan is at its best when it has aged for between 2 and two and a half years
(according to most "experts")
thats a pretty large ball park, and who really knows just how old their parmesan is??
and will it grow legs if it goes a day over that?

i would use it, and freeze it, either on, or in a seperate bag
but i would definately use it

THIRZAH

I have found that grated parmesan does seem to go mouldy once opened so always freeze it now.

The blocks seem to keep ok.

boredjellybean

Hi there

A friend planted a seed inn my head earlier today to make a pasta bake by mixing pasta with a spag bol sauce & topping with some sort of creme fraiche mixture - this sounded lovely but I have no idea how to make the topping? I have a big tub of creme fraiche that needs using up & some cheddar cheese, should I just combine the two & slap over the top???

many thanks for saving my dinner

Sarah xx

FairyPrincessk

You can do it that way. You can also do a sort of layering between a bit of the creme fraiche and the red sauce. I do something similar--layer of pasta, layer of red sauce, layer of cf, continued and then slap the cheese on top. You can also finely chop broccoli, carrots, mushrooms, courgettes etc. and chuck them into the red sauce to stretch it out.

rowsew

boredjellybean wrote: »

Hi there

A friend planted a seed inn my head earlier today to make a pasta bake by mixing pasta with a spag bol sauce & topping with some sort of creme fraiche mixture - this sounded lovely but I have no idea how to make the topping? I have a big tub of creme fraiche that needs using up & some cheddar cheese, should I just combine the two & slap over the top???

many thanks for saving my dinner

Sarah xx

Hi Sarah
Just remember to cook the pasta first, otherwise it can be really crunchy (not in a good way either). I would either mix all the creme fraiche with the sauce, stir through pasta, then top with cheddar and bake. Or, mix sauce with pasta, and top with creme fraiche and cheese - your choice really! Good luck and enjoy your tea. x

cleggie

I normally do something similar to that, but i use my spag bol sauce, which is:
Chopped tomatoes
dried mixed herbs
garlic
chilli
worsestershire sauce
diced veg.

Just plonk it all in, and hey presto, job done! tastes lovely too!