A neighbor of ours use to make these for us kids back in the early to late 70's, I did have her recipe at one time, but someone got sticky fingers walked off with it the lady has since passed away.
Don't put the sauce in a foil pan as the acid from the tomato's will possibly discolor your sauce and will eat out the pan.Just an idea.Put your sauce in a non metallic pot or bowl.it should take 1-2 hours to reheat at 300-350 degreesStore pasta in a bowl with a little oil coating to prevent sticking together.
You can do thatBoil to al dente, not as done asy ou normally wouldRinse after draining, then toss w/ a bit of oil or butterDump into a zipper bag and refrigerateYou can reheat by sprinkling a little water over it and running in the m/w oven, or dunking into boiling or very hot waterIf you leave it in your pan w/ the chz on it, be sure to sauce it or something (needs moisture) so it can heat up in the ovenCover it so steam doesn't escape.
I own a restaurant and we do this all the timeAs the previous posts said, don't combine it allThe pasta will discolor and dry outWhat we do is cook the sauce and boil the pasta in their separate pots early the day beforeTake the sauce off the heat and set aside to coolBoil the pasta until it is under done (VERY al dente') then drain and rinse it under cold water to stop the cookingPut it back in the pot and cover with cold water to store overnight in the frigAlso put the sauce in the frig, right in the pot you cooked it inThe next day put the sauce back on the burner over low heat to slowly bring it back up to temperatureDrain the pasta again and fill the pot with fresh waterBring that to a boil and finish off cooking the pastaThen assemble your dishIf you don't have enough room in the frig for the pots, just store the sauce and the pasta in whatever you have that will fitRemember to cover the pasta with cold water.
That is a good idea! Anything you can do ahead of time sure reduces stressIf I were in your shoes I'd buy some pans that are not too deep so the heat up time is shorterThe temperature of 350 degrees should be just right so the heat gets to the center and it's warmed through and throughPut some extra sauce on the bottom so the pasta does not burnYou might want to leave the cheese off until the end of cooking timeTop it off with the cheese for the last 15 minutesThis way it won't become gummyAlso make sure the sauce is not too dry since it's going to be heated up you want it juicyDepending on the amounts allow time for it to heat up and then bakeProbably 35 to 45 minutes it also depends on the thickness of the pastaThe thinner the pasta the baking time is shorter the thicker it should bake longer timeCover with foil and check half way to see if it bubbling you might have to adjust the temperature depending on your oven Best wishes, Mama Jazzy Geri
Chocolate Sour Cream Cookies INGREDIENTS 1 cup white sugar 1/2 cup butter 1 egg 2 (1 ounce) squares unsweetened chocolate, melted 1/2 cup sour cream 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup chopped walnuts DIRECTIONS Preheat oven to 350 degrees F (175 degrees C)Blend sugar and butter or margarine until fluffyAdd eggAdd melted chocolate and sour creamBlend until creamySift baking soda into flourSlowly add flour to cream mixtureAdd nutsDrop on a greased cookie sheet and bake for 10 minutesAllow to cool for a couple of minutes before removing from the cookie sheet to a wire rack Above is the one without the Chocolate Chips Sour Cream Chocolate Chip Cookies INGREDIENTS 1 1/2 cups raisins 1 1/2 cups chopped walnuts 2 cups all-purpose flour 1 teaspoon vanilla extract 1 teaspoon baking soda 1/2 cup butter, softened 1 cup white sugar 2 eggs 1/2 cup sour cream 1 cup semisweet chocolate chips DIRECTIONS Preheat oven to 375 degrees F (190 degrees C)Line cookie sheets with aluminum foil or baking parchmentSteam raisins in a vegetable steamer over shallow water in a saucepanBoil water for 3 minutes, until raisins are moistRemove raisins and let dry on clothIn a large bowl, cream together the butter, sugar and vanilla until smoothBeat in eggs and sour cream until well blendedSift together flour and baking soda; stir into the butter mixtureMix in raisins, nuts and chocolateDrop dough by tablespoons 2 inches apart on cookie sheetsBake 13 to 15 minutes, until lightly coloredLet cool on wire racks.
