I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based.
By lunch the next day, the pasta has soaked up a good amount of the excess sauce that was previously filling the base of the box. Aside from storing the pasta and sauce in two separate boxes, is there anything I can do when cooking to avoid this happening? It does not appear to be a problem in supermarket ready meals.