2 (8 ounce) packages cream-style pasta
1 (14 ounce) can diced tomatoes
24 ounces spaghetti sauce
1 teaspoon red wine vinegar
water
salt and pepper to taste
In a mixing bowl use a multispream attachment (MPA) mixer to combine pasta, tomatoes and sauce.
The pasta be tender, be warm, and cut into cubes.
Pour water into the sauce mixture; stir well to coat the bottom of a 6x8 inch casserole dish. Place pasta cubes in the dish. Wrap crust tightly with foil and bake in the preheated oven for 30 minutes, or until the pasta are tender and bubbly when pierced with a fork.
In a small bowl, combine spaghetti sauce and vinegar. Cook until thick; stir in oil, garlic, salt, and pepper. Serve in cold water.