As discussed in my last post, ice cube trays make handy tools for freezer-friendly cooking. In addition to marinara, you can freeze meat sauces, pestos, and white sauces.
Tips for pesto: If you blanch and shock your basil before blending it with
the rest of the ingredients, it will maintain its bright color better. When thawing, don’t microwave it or you might lose flavor. Put it in the fridge, use a double boiler, or place it in a zip-top bag and dunk the entire bag in hot water.
Pesto beyond pasta: When it comes to pesto, there are so many uses besides pasta dishes. I like to use it as my pizza sauce (hint back to the pitas!), stirred into soups, and as a spread on sandwiches. When pressed into a panini, the heated pesto has a delicious aroma and flavor! See Cooking Light's extensive collection of pesto recipes for more ideas.
Tips for white sauce: Same rule for thawing as pesto. It needs to be gently thawed and reheated so the sauce doesn’t break. Add a bit more cream or milk if it is too thick. Use these frozen cubes of white sauce for more than just a sauce on pasta or meat--consider all of the casseroles in your recipe file that call for a cream sauce. You may just need to add various seasoning, herbs, and/or cheese.
Tools for freezing: If you are interested in making a larger investment, the Demarle non-stick, flexible bakeware (or other silicone bakeware) is a great tool for freezing. They come in all shapes and sizes and once frozen, the food easily slides out.