I have to make a pasta bake for 20 people take it to the meeting 6 hours before it will be reheated for dinner. How do I stop all the sauce from being absorbed and the pasta going soggy.
Thanks everyone for your suggestions. As a trial I have made a tomato based bake I cooled the pasta and sauce put it together and will heat it again in a few hours. If it is fine then I will make a bigger version next week.If not I will try again and my husband will be eating my trial pastas for the next week. Again thanks for the help.
Pasta – How to stop all the sauce from being absorbed and the pasta going soggy
pasta
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Best Answer
The secrets to a good pasta bake are:
As for what type of sauce to use and what to put on the top, it really depends on taste. Some people use a tomato sauce, others a white sauce (mac and cheese is a white sauce with cheese in it), some people use both, typically layered. You can do a meat sauce or vegetarian - chunky or smooth, there's too many possibilities to list and it's opinion based on what is best. You need to consider the audience and what their dietary needs/preferences are and choose a combination that satisfies as many as possible.