Lasagna and other pasta bakes

kaneohegirlinaz said:
[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!

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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.
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Can I be your mum for a while? Just long enough to have some of this lovely food made for me? 😂
 
kaneohegirlinaz said:
I'm putting together another Pasta Bake for tomorrow, we'll be far to busy to fuss over supper.
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Lasagna-Style Pasta Bake.
I used Cellentani/Cavatelli Pasta this go around. A bit too much Meat Sauce though for our liking, but still mighty tasty.
 
Spinach lasagna done in the slow cooker:

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It was fine, though I’m glad I checked it when I did because it was very much done, but the recipe said it needed another hour. I’ve always felt my slow cooker ran hot, now I’m sure of it.

SandwichShortOfAPicnic - this is from that lasagna cookbook we both have.
 
TastyReuben said:
Spinach lasagna done in the slow cooker:

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It was fine, though I’m glad I checked it when I did because it was very much done, but the recipe said it needed another hour. I’ve always felt my slow cooker ran hot, now I’m sure of it.

SandwichShortOfAPicnic - this is from that lasagna cookbook we both have.
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Looks delicious. Was the spinach was a bit overdone for your tastes though?
I’m taking a thermometer back to Spain with me because my slow cooker out there is definitely way too hot.

Anyone any idea what the general temperature range is supposed to be for low and high settings.
 
SandwichShortOfAPicnic said:
Looks delicious. Was the spinach was a bit overdone for your tastes though?
I’m taking a thermometer back to Spain with me because my slow cooker out there is definitely way too hot.

Anyone any idea what the general temperature range is supposed to be for low and high settings.
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From Google search:

Crock-Pot slow cookers typically have two temperature settings: low and high:
  • Low
    The low setting on a Crock-Pot slow cooker typically reaches temperatures between 164–182° F, peaking at around 205° F after four hours.
  • High
    The high setting on a Crock-Pot slow cooker typically reaches temperatures of around 205° F after four hours.
Crock-Pot slow cookers generally stabilize at a simmering temperature of around 209° F, regardless of whether you use the low or high setting. The time it takes to reach the simmer point is what differs between the two settings:
    • High: It takes about 3–4 hours to reach the simmer point on high.
    • Low: It takes about 7–8 hours to reach the simmer point on low.
Here are some tips for using a Crock-Pot slow cooker:
    • You should always follow the recipe directions for the recommended temperature settings and cook times.
  • You can use the highest setting for the first hour of cooking, then switch to low or the setting specified in the recipe.
  • You can cook food on low for the entire time, even if you're leaving it to cook while you're away.
  • You should not use the "Keep Warm or Hot" setting to cook, but you can use it to keep food warm after it's cooked.
  • You should check the internal temperature of meat and poultry with a food thermometer before eating to ensure it's safe to eat. The safe internal temperature is 145–160° F for roasts, 165° F for poultry, and 165° F for soups, stews, and sauces.

 
TastyReuben said:
Well, I have no taste for spinach - I generally don’t eat it - so I probably don’t know what overdone spinach is like, nor what the standard is for properly cooked spinach. :laugh:
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Well you said you weren’t a fan but didn’t mind it in salad so I guessed the fully cooked thing might be too much 🤷‍♀️
 
TastyReuben said:
Well, I have no taste for spinach - I generally don’t eat it - so I probably don’t know what overdone spinach is like, nor what the standard is for properly cooked spinach. :laugh:
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I prefer it lightly wilted. Like most green vegetables, it should still be a bright green and not have turned olive colored.
 
No photo, but I used up a packet of spinach and half a round of ricotta to make stuffed cannelloni yesterday.
I always stuff them with ricotta and spinach and then drown them in fresh tomato sauce.
I should probably look for an alternative stuffing, just for a change!
 
karadekoolaid said:
No photo, but I used up a packet of spinach and half a round of ricotta to make stuffed cannelloni yesterday.
I always stuff them with ricotta and spinach and then drown them in fresh tomato sauce.
I should probably look for an alternative stuffing, just for a change!
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If it ain't broke don't fix it, though some ground chicken with the ricotta and spinach tastes good. I've done it.
 
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