I have a question about the recipe "Pastitsio" from TheRunawaySpoon. Freeze at what point? After making or after baking? Let thaw then bake? Throw in oven frozen? Yikes, the possibilities are numbing.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
former Community Editor
I would freeze it before baking, and follow A&M's pointer of undercooking the pasta.