Freezer-to-Skillet Creamy Tomato Pasta

Another Bertolli-style frozen bag o' dinner - this one with bacon. Because everything is better with bacon!

Creamy Tomato Pasta

Enough pasta for 8 servings (about half a box, for my kid)
8 slices bacon, cooked and diced
1/4 cup diced onion
1 clove garlic, minced
1 tsp olive oil
16 oz tomato sauce
1/4 cup heavy cream
frozen peas

Prepare pasta according to package directions. Set aside to cool.

In a skillet, heat olive oil and add bacon, onion, and garlic. Season with salt and pepper to taste. Cook, stirring occasionally, until onions are softened - about 3 minutes. Stir in the tomato sauce and bring to a boil; lower heat and simmer for about 5 minutes. Add heavy cream and cook, stirring, for 1 minute more.

To freeze the pasta: if you are using shapes, scatter them on a freezer-safe dish and freeze. For noodles, gather up a forkful of noodles and twirl them into little nests on a freezer-safe dish:


Pour the sauce into an ice cube tray - about 1 or 2 Tbsp of sauce in each cube. Freeze.

When noodles and sauce are frozen, divide them evenly among 8 freezer bags. To each bag, add a few tablespoonfuls of frozen peas.

When you are ready to serve, pour the contents of a bag into a skillet over medium heat. Cover and cook for 3 minutes; stir, and then continue cooking, stirring occasionally, until sauce is melted and everything is heated through. This should take 5-10 minutes total.

And voila! Pasta! (and yes, I took a picture of the one bag I didn't add peas to. And then didn't realize that until now. Whoops!)