Feel free to do things your way and I’ll do things mine, Anne. While I’m now quite comfortable pulling pasta from cooking at “just before” al dente, there were many years when I wasn’t and the only way I knew for certain that I would nail the cooking time was to rinse in cold water when it was perfectly done. So, I continue to use that as an illustration in many recipes and it is helpful for many readers who are less experienced cooks. And it certainly doesn’t inhibit the sauce from sticking to the pasta when the pasta is allowed to dry before continuing with the recipe.

Thanks for catching that, Randy! You’re correct. The oven temp should be 350°F. I’ve corrected the recipe card. Thanks again!

Please do! And let us know how it turns out for you, Kaysha.

This should freeze nicely in an airtight container. I typically thaw meals in the fridge overnight and then bake as directed.

I bet the extra heat is great in this!