Several years ago one of my local markets ran a special on large eggs. The price was .25 cents per dozen, so I grabbed several. I put them in the kitchen fridge. Unknown to me, Dad also bought 6 dozen. he put them in the basement fridge. Yes, I had 144 eggs and I was going out of town. I was going to Michigan, to see Annie. Who told me she wouldn't let me leave unless I took some of her eggs. Dad took all the eggs and in batches of 4 and 6 scrambled them up and put them into zip bags, nicely frozen. Took over a year to use them up. Dad is now forbidden to buy eggs unless directed to by me. Thankfully he obeys.

My recipe is very different from yours but I can't really see why your's wouldn't freeze well. Next time you make it and plan to freeze some, undercook your noodles as they will continue to cook in the oven and perhaps get sofer than you would prefer - the sauce will provide enough moisture for the oven cooking. Do you have a Food Saver seal a meal thingie? I do and it works beautifully, I can take out baked spaghetti, bake it and serve it as long as a year or even two later. It sucks out all the air, which is why it will last so long. If not, you could use the Hefty freezer zipper bags, it will keep in that for a couple of months, try to "squeeze" out as much air as you can before zipping it completely. Soft freeze your spaghetti in order to cut it to the size you want for the dish you want to bake it in when you take it out of the freezer to eat. Trying to cut it without soft freezing it will only make a mush mess but soft freezing it keeps it's form fairly well when you cut it up. You can use the baking dish you want to use as a meal serving as a template for the size you plan to cut it to. I have these little corning ware baking dishes that are the perfect serving size for two, so I cut them that size, then remove them from the dish, place it in the plastic seal a meal freeze it up with the date on the bag. Remove them from the bag while frozen for keeping it together, place in the baking dish, then top with a little fresh cheese and bake it uncovered. We 'heart' baked spaghetti :)

Thanks, Chas, for finding that. The search function is a bit tricky, sometimes, it seems like you have it beaten into submission. (grin) Shirl, I do freeze eggs, usually whole eggs, but sometimes whites or yolks. As I mentioned, whites freeze fine on their own, but yolks get a "lumpy" kind of texture if there is no salt or sugar added. I freeze two per muffin cup, then dip the pan in hot water, just enough to loosen the "pucks" of egg. Those get packaged in ziplock bags and I take out a "puck" and it's equivalent to two eggs. Great for baking or for scrambled eggs and omelettes, but not so good if you like eggs over easy, LOL. I nearly always have enough frozen to complete my holiday baking without buying extra eggs. Good luck! Annie

I think it would be fine to process them now. :)