Pasta with home made sauce and meatballs! I've been making huge batches for 40 years; freeze in quart containers. The day I make it is rather busy - I grind my own beef, pork and veal for the meatballs, make a panade, then about 20 quarts of sauce with meatballs.
It's worth it, though, when we have pasta. Take a quart out, thaw, cook pasta and a vegetable or make salad and dinner is delicious and quick.
When our daughters were home, we probably had it once a week. Now, not so much.