OMG this pasta has so much flavour! Sounds a little bizzarre, but to get this much taste it basically involves marinating the pasta in the pan until it absorbs the juices from the veggie packed sauce. Leave it for 30 minutes or even for a day before reheating and slurping up every last bite. I’ve been making this dish for years, and find it’s great - not only as a prep-ahead meal to reheat for a quick tea - but also for when you’re cooking for a crowd. I made it this Make Ahead Spaghetti for 12 people before now (at an informal tea at my grandad’s) and it was so easy to make it at home then drive the 90 minute drive to my grandad’s before reheating for everyone to tuck into with lots of garlic bread.
I also made this huge pan last week and that’s when I discovered you can freeze it too. I had a couple of portions left, so I froze them for another time, and then ended up defrosting one 12 hours later for lunch as I couldn’t stop thinking about it! Add chicken, chorizo, peas, green peppers - anything you like really. You can’t go wrong with bacon though 🙂 A really good tip for this meal is to save the water that you cook the pasta in. When it comes to reheating, throw in a cup or so to loosen everything up. The starch in the water also helps the sauce to stick to the spaghetti even more.
If you’re freezing it, then don’t bother to keep the pasta water. A splash of regular water will be fine. I hope you enjoy it. If you’re a pasta addict like me then I’m sure you will!
More Quick Store Cupboard Recipes
This is a great Store Cupboard Recipe, if you are after some more inspiration then why not try one of these:
Quick and Easy Spaghetti Bolognese Tomato Tuna Pasta Bake Creamy Tuna Pasta Bake Tomato Risotto Fried Rice
The Make Ahead Spaghetti Recipe:
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