I make a large batch of homemade pasta sauce, then divide it into 6 oz. servings, vacuum seal and freeze them. I usually defrost the sauce and the meat in their vacuum sealed bags, in cold water, for an hour or two until defrosted.
At the same time I usually grab a slice of frozen wheat Italian bread, wrap it and plastic wrap, and let it defrost at room temperature.
I pre-cook homemade meatballs freeze them 2 or 3 to a package, then vacuum seal them. Vacuum sealed meatballs can go directly into the 140°F sous vide frozen for 45 minutes, or defrosted for less, probably about 30 minutes.
I also pre-cook a whole package (sometimes two) of spicy Italian sausage and individually vacuum seal and freeze them. A defrosted Italian sausage can be reheated in the microwave in 30 seconds.
Bring a pot of water to a boil. Add salt. Measure 2.0 oz. dry pasta and cook according to package directions. For my Barilla spaghetti, that's 9 minutes.
I transfer the defrosted sauce to a bowl, add some seasoning, usually some dried oregano and red pepper flakes, cover, and microwave for 1:20.
If making sausage, microwave that for 0:30.
Drain the pasta then plate it. Add the meat. Add the sauce over everything. Serve.
I don't make any extras or leftovers, since pasta doesn't reheat well. And, if you haven't noticed, I basically don't ever eat leftovers and I cook everything as exactly one serving. No second helpings!
While I do really like garlic bread, I usually just serve the bread with a little condiment bowl of olive oil with salt and pepper.
Here it is with Italian sausage:
