So I thought that I'd give it a bash in the name of science.
Find a recipe of sorts that recommended drizzling a small amount of olive oil on spaghetti before coating and baking for about 10 mins.
After about 10 it started to smell ****ing delightful and started to harden and brown sightly.
I then cooked it normally, noticing that it stuck together far less than usual dried spaghetti. Upon finishing it looked pretty normal.
All in all it makes a noticeable difference. Still worse than fresh pasta but better than dried.
Excuse the presentation.