Pasta cooking time:
Oven bakes can vary depending on the shape of pasta you use, how wide your dish is, and how tightly it’s covered. Short pasta with holes or ridges (like penne or fusilli) cooks quickest. If your pasta isn’t quite tender after the first bake, simply re-cover and return to the oven for 5 more minutes.

Dish size matters:
A wide, shallow dish helps the pasta cook more evenly. If your dish is smaller and deeper, the bake may take a little longer as the pasta sits in a thicker layer of liquid.

Foil seal is important:
Make sure the foil is sealed tightly for the first bake. If steam escapes, the pasta can take longer to soften and the sauce may reduce too quickly.

If your bake looks dry:
Stir in a small splash of hot water or stock before adding the cheese. This loosens everything without watering the flavour down.

If your bake looks too saucy:
Leave it uncovered for an extra 5 minutes at the end. The sauce will tighten up as it bubbles and thickens.

Hot honey finish:
Add the hot honey once the bake comes out of the oven rather than baking it in. This keeps the drizzle sticky and glossy instead of disappearing into the sauce.

Resting time:
Letting the pasta stand for 5 minutes before serving is key as the sauce thickens and clings to the pasta properly instead of sliding around.