Update: Here is an objective and non-opinion based question.
I recently asked another question on how I could make a weeks worth of pasta on a Sunday night and have it still taste good throughought the week. I've been advised to store the sauce separately from the pasta and use hot water instead of the microwave to heat it up, in addition to cooking the pasta less al dente than normal.
However, when I buy frozen pasta, notably fettuccine Alfredo, I cannot believe how good it is. I'm referring to the boxed frozen food that you throw in a microwave as opposed to cooking on a stove or heating up with boiling water.
What precisely enables these cheap ($2.50 plus tax) frozen meals taste so good, and more importantly, how can I replicate it? I overdose my pasta with salt anyways, so that can't be it.