I want to freeze the delicious leftovers of my baked pasta (kind of a spin on lasagna). What would be the best wrapping and sealing method? Can I just wrap portion-sized wedges in plastic wrap, then in foil, then in freezer Ziplocs? I would rather not buy those little foil containers that people use, but I want to make sure my packets stay air-tight.
To reheat, do I just thaw starting in the morning? I will have to reheat in the oven as we don't have a microwave.
I'm new to this whole freeze-for-later routine, but I see it changing my life for the better. I always make HUGE portions and we tire of it, no matter how good it tastes, by the fourth day. So-- I'm starting to stock up the freezer with goodies for the evenings when I don't want to pull off a culinary miracle, but don't want to give in to take-out either :)