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Productivity experts save time by cooking and then freezing meals in advance. Spaghetti makes an ideal candidate for freezing. Whether you’re making a week’s worth of meals or have simply cooked too much spaghetti for dinner and don’t know what to do with the leftovers, you can store cooked spaghetti in your freezer for later use.

Cook your spaghetti to an al dente or firm consistency. Test the consistency by taking a noodle out of the boiling water and throwing it against the wall. It will stick to the wall if it’s al dente.

Dry off any excess water by placing the hot spaghetti in a strainer and letting the water drain out of it.

Transfer the spaghetti to a mixing bowl. Add enough olive oil or butter to give the noodles a light coat and mix into the spaghetti with a fork. Adding olive oil or butter will keep the noodles from sticking together during freezing.

Place the still hot spaghetti into a freezer bag. Flatten or pinch dow the bag before zipping or sealing it to remove any excess air. Any excess air present in the bag can cause freezer burn.

Put these bags in a freezer set at a temperature less than zero degrees Celsius.


Eat the frozen spaghetti within one month for best taste. To reheat the spaghetti, thaw it in overnight and then put it in a microwave safe container and microwave it to a desired temperature. Alternatively, boil a pot of water and place the thawed spaghetti in the water for about a minute.


The Help with Cooking website advises against freezing spaghetti coated with a cream based sauce. A cream based sauce will separate during freezing and affect the texture and edibility of the spaghetti. You can store spaghetti coated with tomato sauce, which will not affect the freezing or taste of the spaghetti.

About the Author

James Rutter

Since 2005, James Rutter has worked as a freelance journalist for print and Internet publications, including the “News of Delaware County,” “Main Line Times” and Broad Street Review. As a former chemist, college professor and competitive weightlifter, he writes about science, education and exercise. Rutter earned a B.A. in philosophy and biology from Albright College and studied philosophy and cognitive science at Temple University.