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.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
I would freeze it before baking, and follow A&M's pointer of undercooking the pasta.
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Well played. You deserve a cookie.
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