First, never thaw frozen pasta in the fridge unless you want a rubbery nightmare. That slow melt makes the starch weep, turning your noodles into a slimy mess. Second, don’t overload your pan—frozen pasta needs room to breathe, otherwise you’re making a scrum instead of dinner.
And please, for the love of all things cheesy, do not dump a frozen block directly into a cold oven. That’s how you get a burnt outside and a frozen center—like a sad, edible science experiment. Always start with a hot cooking surface.
