Mind you, on the stodgy scale, a British Suet Pudding rates pretty high!
That is entirely different!
Lasagna and other pasta bakes
- Thread starter SandwichShortOfAPicnic
- Start date
That is entirely different!
If they're stodgy then it's because the liquid was insufficient. And let's not forget what the Italians say about a lasagna: it's the pasta which is the important item. What many of us do when making a lasagna is to overfill, put too much bechamel, and then wonder why the dish drips oil and sauce all over the place ( and I can assure you, that's how they like it in Venezuela). It's a delicate balance.
CookieMonster
Über Member
not sure how many thousands of lasagnas I've made , , , but one 'trick' I've learned / found to be OMG! . . .
rotate the wide noodles 90' for each layer.
whatever/however,,,, it makes for a more "sorta' solid' cut chunk.
rotate the wide noodles 90' for each layer.
whatever/however,,,, it makes for a more "sorta' solid' cut chunk.
medtran49
Forum GOD!
I rotate too.
Oh, I love all pasta. No matter what kind it is.
Same here…usually.
badjak
Über Member
Never thought of rotating.
But, last lasagna I made came out fine. I think thats because it was from freshly made sheets.
I think the excess flour did bind everything together
(I did not parboil and did not use bechamel sauce
)
But, last lasagna I made came out fine. I think thats because it was from freshly made sheets.
I think the excess flour did bind everything together
(I did not parboil and did not use bechamel sauce
)
Windigo
Kitchen Witch
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Here's some pics of my favorite pasta bake recipes.
Pasta bake with mozzarella and basil and tomato sauce
Lasagne with red peppers & mozzarella
Ricotta pasta bake
Pasta bake with mozzarella and basil and tomato sauce
Lasagne with red peppers & mozzarella
Ricotta pasta bake
SandwichShortOfAPicnic
Legendary Member
want!
Timenspace
Legendary Member
Well done. You could be an E-cookbook author and/or editor
...
kaneohegirlinaz
Wannabe TV Chef
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[bump]
I had about 3/4 of a cup of whole milk Ricotta Cheese leftover from a recipe and was racking my brain what it do with such a small amount ...
Lasagna-style Pasta Bake.
I buy small-ish (about 8 x 6") aluminum baking pans and thought why not use another type of pasta?
I have all sorts of different shapes in my pantry and thought that mini farfalle would work nicely.
Cook pasta to al dente as directed on the box
Browned 1/2lb. of Sweet Italian Sausage, drained. Add a 24oz. jar of Marinara, stir well.
Now assemble as you would a Lasagna.
Bake until bubbly.
DINNER DONE!
I wound up with two of these disposable pan, so one was supper and one went into the freezer for later.
I just love having a "casserole" of sorts in the deep freeze for those days when you don't want to really cook, but you also don't want to go out to eat nor order take-out/delivery.
Now I'm going to be in search of a "non-creamy" casserole/pasta bake that I can stash in the freezer for later, that DH will actually eat, ie. nothing "creamy". HMMM. Sounds like another thread topic to me ...
I had about 3/4 of a cup of whole milk Ricotta Cheese leftover from a recipe and was racking my brain what it do with such a small amount ...
Lasagna-style Pasta Bake.
I buy small-ish (about 8 x 6") aluminum baking pans and thought why not use another type of pasta?
I have all sorts of different shapes in my pantry and thought that mini farfalle would work nicely.
Cook pasta to al dente as directed on the box
Browned 1/2lb. of Sweet Italian Sausage, drained. Add a 24oz. jar of Marinara, stir well.
Now assemble as you would a Lasagna.
Bake until bubbly.
DINNER DONE!
I wound up with two of these disposable pan, so one was supper and one went into the freezer for later.
I just love having a "casserole" of sorts in the deep freeze for those days when you don't want to really cook, but you also don't want to go out to eat nor order take-out/delivery.
Now I'm going to be in search of a "non-creamy" casserole/pasta bake that I can stash in the freezer for later, that DH will actually eat, ie. nothing "creamy". HMMM. Sounds like another thread topic to me ...
SandwichShortOfAPicnic
Legendary Member
Yum yum!
kaneohegirlinaz
Wannabe TV Chef
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[bump]
Stuffed Jumbo Shells done two ways
Both dishes are stuffed shells the same way:
diced chicken breast, ricotta & parmesan cheese, drained chopped spinach
and then one is topped with Marinara
and the other is topped with Alfredo Sauce
both dishes are then topped with loads of shredded Mozzarella
Both were good, but I did prefer the Alfredo
Stuffed Jumbo Shells done two ways
Both dishes are stuffed shells the same way:
diced chicken breast, ricotta & parmesan cheese, drained chopped spinach
and then one is topped with Marinara
and the other is topped with Alfredo Sauce
both dishes are then topped with loads of shredded Mozzarella
Both were good, but I did prefer the Alfredo
kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
- Local time
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[bump again]
I went deep freezer diving and came up with a single serve Stuffed Shells that I put together back a ways ...
I really didn't want tp heat up that entire oven for four Jumbo Shells ... Air Fryer 12 minutes at 320°F ... gorgeous!
Shoots! I forgot to take a photo, but I did a test run to see if this would be a dish my Mom could do in her Microwave oven ...
I cooked a portion of mini Farfalle, but any short Pasta would work, to just past el dente
Drained and cooled the Pasta well
Mix the Pasta with about 1/2 a cup of jarred Alfredo Sauce, along with about 6 small frozen shelled & deveined Shrimp (no need to de-frost the Shrimp)
Pour the mixture into a microwave safe dish, making sure that the Shrimp are covered well by Sauce and Pasta
Cover the dish well and freeze for later or taking over to my Mother's apartment later in the week
To cook & serve: microwave for 1 minute on high, remove and stir, return to the micro & cook for 1 more minute, stir once more and
DEVOUR!
She's going to love this dish.
I went deep freezer diving and came up with a single serve Stuffed Shells that I put together back a ways ...
I really didn't want tp heat up that entire oven for four Jumbo Shells ... Air Fryer 12 minutes at 320°F ... gorgeous!
Shoots! I forgot to take a photo, but I did a test run to see if this would be a dish my Mom could do in her Microwave oven ...
I cooked a portion of mini Farfalle, but any short Pasta would work, to just past el dente
Drained and cooled the Pasta well
Mix the Pasta with about 1/2 a cup of jarred Alfredo Sauce, along with about 6 small frozen shelled & deveined Shrimp (no need to de-frost the Shrimp)
Pour the mixture into a microwave safe dish, making sure that the Shrimp are covered well by Sauce and Pasta
Cover the dish well and freeze for later or taking over to my Mother's apartment later in the week
To cook & serve: microwave for 1 minute on high, remove and stir, return to the micro & cook for 1 more minute, stir once more and
DEVOUR!
She's going to love this dish.