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Who keeps leftover spaghetti like this in the first place? Where the sauce isn’t already mixed with the pasta? This is the kind of madness using jarred sauce does to a person.
This is the way, just don’t use all of the sauce, or it’ll all absorb into the pasta, leaving you with a dry, yet mushy spaghetti when you reheat it the next day. The secret is to mix in about 2 or 3 ladlefulls of sauce with the pasta and then store the rest in a separate container.
