I am a big fan of Kenji over at eater.com (used to write for A Hamburger Today) and when he posted his theory about soaking versus boiling pasta before using in a dish I was curious and gave it a try. The effect on my baked ziti was horrible.
The theory is that you soaked pasta in hot water for 30 minutes and then add to the sauce and cheese and bake. he result was one of the gummiest, stickiest, baked ziti I have ever tasted. Hard to say this but it was thrown out, like eating the old white paste in grammar school.
As much as I wanted to save the pots and pans clean-up, Kenji’s newest theory is a complete failure.