I’d be divorced if I mixed the pasta into the sauce. So, always over.
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Over. I like more sauce, H likes more pasta.
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Over. It looks more presentable- more like adult food than a toddler’s meal from a can. 
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I always mix the pasta with marinara sauce first which is the way my Italian relatives have always done it. I don’t drown it, and serve extra sauce in a gravy boat for those in my family who like to add more.
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I most often do one pot pasta dishes in the Instant Pot. So usually all mixed together.
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Student chilly here today…and I’m working at the polls all day. When I moderate, I always take something for my team for lunch. I’ve got everything all set to toss in my crockpot for:
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Over. But then, if I eat pasta, which is infrequently, then we’ll use chickpea or lentil pasta.
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I used to serve it over but after a few Italy trips and watching Italian cooks during Covid online I mix in pan. I save some of the pasta water and add that in when I’m putting the pasta in the sauce. It does taste better.
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Thanks for the responses on my informal poll! 
I have def been served pasta/sauce at a restaurant mixed together and it was good but I think I always wish I had a little cup of sauce on the side- and have asked for it at times. It just seems that leftovers would not be as good mixed as unmixed.
We usually eat Barilla Plus
My go-to for all things Italian is Marcella Hazan (The Classic Italian Cookbook). Her recommendation for sauce is to add the hot pasta to the pan with the Bolognese sauce, which is what I do. Haven’t had any complaints from family or friends.
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This. I mix a bit in to lightly coat the pasta, then serve extra sauce on the side.
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Made a big batch of this early in the week. Had it for dinner one night, and have been eating it for lunch all week. Very tasty! Served with basmati rice. The lentils took way longer to cook than the recipe indicated they would. In the end, I used an immersion blender to break them down entirely so the final product was fairly smooth.
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I have a similar recipe in our rotation of favorites. DH could eat this every day.
Now that we’re back in AZ, we’re back to Friday night make-your-own grilled pizzas. We’re having a couple of neighbors over. It will be nice to catch up.
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Looks good! How much longer did it take with the red lentils? Usually mine fall apart pretty quickly.
Here is a slow cooker version of London’s Dishoom’s black lentils. (and I think now in NYC). These do take a long time to cook. I have the Dishoom cookbook that I picked up in London when I ate there. Dishoom is so good!
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I guess this comes under the category of kitchen sink quiche, but around my house we call them egg muffins:
Grab as many eggs as you have on hand (my doctor says I can eat one egg a day - so I started with six), whisk with maybe a quarter cup of ranch dressing, a half cup of dried onions strings, another half cup of whatever cooked, leafy vegetables you’ve got leftover and pour it all into an oiled muffin sheet. Season to taste. Oh, and leave room for shredded cheese on top. Bake at 350 for 15 minutes. Easily stackable, storable, and microwaveable.
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They look yummy! The ranch dressing is an interesting addition.
I am wanting a GOOD prepared ranch dressing to buy - Hidden valley Ranch isn’t cutting it for me. Anyone have one that is flavorful??
Oops. As it happens, HV was all I had.
Plenty of people like HVR - if you like it that’s great! I feel
Like over the years it’s become Bland.
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Marie’s is my go-to for prepared Ranch.
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