Instead of struggling to finish off what's in the refrigerator, simply freeze what's left in metal muffin tins. If your freezer is small (like ours) skip the tin and use muffin liners/wrappers instead and place them where you have room until frozen. Then transfer to a zip-top bag for easy storage.
Dip your trays in warm water to help your frozen marinara release from the tin if you don't use a liner. Alternately you can also use ice cube trays, but no matter what the vessel, thawing a small amount is super easy in the microwave, under warm water, or just by letting them sit out on the counter. It's a great way to get just the amount you need without the rest going to waste — plus you'll always be ready for pasta for one!
Related: D.I.Y. Recipe: Pizza Sauce
(Image: Sarah Rae Trover)