I usually cook things fully and reheat using cheap glad or ziplock plastic microwaveable containers. We only have microwaves at work. But for things that don't reheat well we do put things in aluminum containers for baking off at a later date. Mac and Cheese is a big one. I also just made about 6 gallons of marinara with tomatoes and veggies from our garden. This'll last me about six months. We freeze them in quart ziplock freezer bags. Plus with pasta you can cook off a ton of that too and freeze in individual portions and add the sauce and just microplane some romano or parmesan on top.