I do it all the time. If I'm not freezing left overs, but specifically cooking for the freezer, I cook the pasta a bit less than al dente for doneness. This way when I heat it up, it cooks to the right consistency because of the water released during cooking.
I freeze spaghetti, macaroni and cheese, lasagna and more, all partially cooked and ready to pop into the oven.
Haven't you ever look in the frozen food section at all the selections that contain PASTA ????
No magic in that.
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