I am a HUGE fan of vacuum sealed freezer bags. I use the Food Saver brand. It is a multistep process, if any liquid at all is involved you put the food in the bag, freeze it, THEN vacuum seal it. But I rarely if ever had freezer burn problems.
These vacuum sealers do require an initial investment in equipment, but I believe I have more than made up my cost in preserved food.
I've never put anything in the freezer in aluminum...not that you *couldn't* I suppose, but I'm not sure why you would. I've used freezer bags before too for things like green chili, works very well.
I frequently freeze serving size containers of chili or meatloaf type dishes in plastic containers. That way it is easy to pull one out and pop it in the microwave to thaw and re-heat, or bring it to work and it is thawed to reheat by the time lunch comes around, or put it in the fridge in the morning and it is thawed to reheat by the time I get home from work.
If it isn't too much trouble, I would freeze the meatballs and the pasta separately. They will both freeze just fine, but it takes longer to reheat the meatballs than the pasta and by the time the meatballs are reheated your pasta will be mushy :( It will be OK if you already froze them, but you might consider thawing and then heating them up separately or doing that next time. Different people have different tastes so if it works for you then don't worry about it. That is one reason a dish like chili freezes well, it is all about the same thickness and consistency.
I have used both plastic freezer bags and also microwaveable plastic containers. Either will work fine to freeze. The food in plastic freezer bags seems to hold up better if you will be freezing for a long while, but you need to thaw the food to remove it to another container for reheating. Microwaveable plastic containers work better for pulling out in a pinch for a meal because you don't need to thaw first, but sometimes I've had problems with freezer burn for those items.
I've never wrapped my plastic containers in aluminum, but if you wanted to I think it would work fine!
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I made penne & meatballs, a big batch. Way too much to eat now. I have read many posts on freezing meatballs, etc but what kind of containers should I use to freeze the complete entree, including the pasta? Can I put in plastic containers and wrap in aluminum? Help. I am so new to all this cooking business and freezing and storage. Thanks.
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