Love drying pasta sauce <img src="/forums/images/graemlins/smile.gif" alt="" /> Only tip is avoid Vodka sauces as they have more fat in them. (Though...they are so tasty!)

Anyhoo, I dry a jar on 2 parchment paper lined trays. When the top is pretty much not sticky anymore, I pop the "leather" and flip it over, so that the underside gets dried as well. I do it on 135* usually.

Once dry, I usually powder it in my blender. This helps it come back to life faster.

I also measure it out evenly into 2 servings, and bag it in quart freezer bags. Each serving will coat 4 ounces of pasta perfectly.

Rehydration? Now that can be a bit tricky, but it isn't too hard. Lets say a jar has 3 cups sauce. So that is 3/4 cup sauce for each serving! So take your dried sauce and start with 1/2 cup boiling water, and then add up to another 1/4 cup water as needed <img src="/forums/images/graemlins/smile.gif" alt="" />
Easy cheesy!

As for the pasta? Even simpler! Precook your pasta (but cut off 2-3 minutes time), drain and rinse. Then dry till hard at 135*. Bag 4 ounces in a quart freezer bag. To bring back, pour boiling water over, and let sit for 10 minutes in a cozy, drain and add sauce and cheese. Also very good with home dried hamburger and mushrooms added......