Pot pies/shepherd pies can be made really easily in a smaller (single-serve) dish, like a ramekin or oven-safe bowl.
Personally, I wouldn't freeze cooked pasta (except like in a lasagna)... I like my pasta to still have some texture. I would freeze plenty of sauces though. A neat trick is to dump the frozen sauce in a pan with a lid, add about a cup of water, dump in the dry pasta, give it a stir, put the lid on it and let it simmer about 20 minutes (check partway, you may need more water). The pasta will soak up the extra water, and the flavor of the sauce both. And you didn't have to do anything more than you would to heat up the sauce.
You can also take any one-dish meal (like lasagna, enchiladas, moussaka, etc.), make it now, chill it, cut it into pieces and freeze in single-serve pieces. Or you can pick up some small throw-away pans (small loaf pans work well), make one recipe and divide it into 4 or 6 pans, then freeze them pan and all.
I buy salmon patties already frozen on occasion for my DH (I don't eat salmon), and they seem to do just fine with the process. Definitely freeze them on a sheet pan then bag after solid.
For freezing rice, I'd probably undercook it just a bit so that it's not soggy when you reheat it after freezing.
Cristeen ~ Always remembering our warrior ~ Our is 3, how'd that happen?!?!
We welcomed another warrior in May 2012!!
2012 Decluttering challenge - 575/2012