Pasta Meals for the freezer

[CatAfterCat]

Most of the time I cook from scratch and always try to make enough to freeze a spare portion for 3 or 4 adults.
The main ready meals I buy are pasta based - lasagne, tomato and mozzarella bake, veg cannelloni etc. I like to keep these in for a speedy meal, usually cook from frozen. Useful when DC are late in or home unexpectedly.
Yesterday I bought a few from M&S without realising it says on the back not suitable for cooking from frozen. My inclination is to just do it anyway. DC (adults) are always over cautious IMO about following instructions to the letter.
It occurs to me that I could easily make a batch of these kind of meals for the freezer.
Any recipe ideas? Mainly veggie although we do eat meat but definitely no fish or chicken.

realfood.tesco.com/recipes/blue-cheese-sundried-tomato-and-gnocchi-bake.html

Do they freeze well music? That gnocchi one sounds good, though I'd use a plain cheese.

They've always froze well when I've done them, I usually reheat in the oven here's a recipe similar but without blue cheese.

www.geniuskitchen.com/recipe/gnocchi-tomato-bake-with-freezing-instructions-318100

Mary Berry's vegetarian butternut squash lasagne actually seems to taste better frozen! www.goodtoknow.co.uk/recipes/516525/mary-berry-s-butternut-squash-lasagne

we just make your average lasagne and it freezes perfectly.
oh and we always cook from frozen
they say to not cook from frozen so that the meat etc can get to the optimum temp to kill the bacteria so as long as you cook is longer uually lower at first to deforst then wack up temp to cook. because meat takes long to defrost and then cook wheras the outer bits like the pasta cook quicker hence why they tell you to defrost first but using a bit of sense in cooking,getting it hot all the way through usually see your fine.
mac and cheese is ace frozen.we add broccoli.bacon,varying additions.
leftover spag bol is fine frozen in Tupperware.
baked ziti.
we do a great spaghetti version fritatas which freeze well.
meatball pasta bake
pea leek and ham pasta bake
sausage ragu pasta bake made last night:

6 good-quality pork sausages (about 400g), skinned
680g jar passata with garlic and herbs
1 tbsp oregano
2 cloves garlic
one onion
few strips of bacon
Oregano
, chopped (or 1 tsp dried)
500g pack pasta
400g pack spinach
Spinach
cheese sauce (use a full-fat one if freezing)
freshly grated nutmeg
Nutmeg
100g parmesan
Parmesan
, grated
1 egg
Eggs
, beaten, to glaze

Method

Heat a large frying pan and brown the sausages, using a wooden spoon to break up the meat. Pour off any fat from the pan add bacon to crisp with onion and garlic cook till softening onion, stir in the passata, bring to the boil, then add the oregano and season. Simmer for 10 mins.
make cheese sauce

Cook the pasta for 2 mins less than the pack says, reserve some cooking water, then drain, cool under cold water and drain again. Meanwhile, pour a kettle of boiling water over the spinach in a colander to wilt, then squeeze out all the water. Mix the pasta with the cheese sauce and some of the reserved water, to loosen. Season.

In a large dish, add the meat sauce, then the spinach, some nutmeg and seasoning. Next, add a third of the Parmesan, the cheesy pasta, more nutmeg and finally the rest of the cheese. Wrap and freeze. Defrost at room temperature for about 8 hrs. Heat oven to 200C/180C fan/gas 6. Bake for 40-45 mins, until the dish is piping hot and golden.

Lots of great ideas here thank you. It's odd how I'm so used to cooking and freezing my regular meals and never thought about doing it with pasta! I've never used gnocchi but have added some to this week's shopping so will be trying that recipe.