I'm making a big batch of sphagetti bolognaise tonight and would like to know: How well will it freeze? I know the sauce will freeze well, but what if I combine the sauce and sphagetti and then freeze it? Or put the sphagetti on top, so it doesn't get soggy? Will the pasta break up as a result of moisture in the cooked pasta crystallising? I know rice freezes up OK, but sure sure about this one. Thanks for any advice!