The best option is to cook it then rinse in cold water to cool it and remove surface starch – and then reheat by dropping it in hot water for a few minutes and draining.

Second option is to use egg noodles instead, the protein from the egg prevents the pasta from breaking down from being warm too long or being in liquid too long. If you notice the pasta in any canned soup is egg noodle – it’s the only way to keep it from turning to mush.