Baking Pasta instead of cooking on stovegreenspun.com : LUSENET : Countryside : One Thread
I have been seeing a commercial lately for a pasta sauce that you pour onto ziti type pasta, add some water, sprinkle grated cheese on top, and bake, instead of cooking the noodles separately.
Has anyone tried this? I have made baked lasagna (no separate noodle cooking) before and it turned out well. In the commercial it looks like your standard-sized jar of Ragu or Prego, and it doesn't look any thicker than normal spaghetti sauce.
I know I should be able to do this at home, but don't know how much pasta to use (I assume weight is more important than type here) and how much water. I keep forgetting to check out the stuff at the store when I'm there! :) Thanks for any suggestions.
-- GT (email@example.com), March 06, 2002
I do this alot, before ragu thought of it. I add 1 cup of water to the dry pasta and sauce and top with cheese. bake one hour and YUMMY! Im not sure how much pasta I use , about 10 or 12 oz dry. But I feed 5 normal eaters and one that eats for two..sometimes three or four.( my hubby..LOL).
-- Kristean Thompson (firstname.lastname@example.org), March 06, 2002.
I have tried the stuff and it is pretty good, it may be a little thicker than the normal sauce. You take a 16 ounce package of pasta, pour the jar of sauce over it then add a jar of water and bake. Then about 5 minutes before it is done you put cheese on top. It has a pretty good flavor. I bought mine at an outlet for a dollar so I am not sure how much it is regularly.
-- j willis (email@example.com), March 06, 2002.
Works great when you're camping, just use a dutch oven.
-- Emil in TN (firstname.lastname@example.org), March 06, 2002.
The camping idea is a good one. Thanks Emil!
-- cowgirlone in OK (email@example.com), March 06, 2002.
I like this too and I think the sauce is thicker than regular. I don't use as much pasta as what they call for because my clan likes their pasta saucier than what it would be with their directions.
-- Terri in WV (firstname.lastname@example.org), March 06, 2002.
Thanks everyone for the answers--I wonder if you added a tad bit of flour to the regular sauce if it would thicken it a bit....hmmm, will have to experiment with that!
-- GT (email@example.com), March 07, 2002.
I think this 'special' sauce is a Madison Avenue ploy! -G- Some of the jarred sauces are quite thick and I'm sure they'd work in the oven. You may have to experiment with the amount of water.
I often use chunky salsa or chunky picante sauce on the speghetti instead of the traditional stuff.
-- ~Rogo (firstname.lastname@example.org), March 07, 2002.