Pasta Bake Recipes

brummiebabe

THanks for all the ideas- think I'll try the White sauce first as my childrenare very fussy!! If it goes well, then I'll be a bit more daring next time !!

Mollymop5

I use heinz tomato soup and addthe chicken , tuna or sausage and cover with grated cheese then cook for 20 mins.Fab and cheap.Have done with chicken soup also but kids prefer the tomato.

alisong_2

Now, this is a probably a silly question so I apologise in advance (!) but do you pre-cook the pasta or just sir it in dry? Thanks!

brummiebabe

I would pre cook it myself x

Kitchenbunny

I use a carton of passata with some garlic and herbs, then some cooked bacon and the chicken (or any other meat). Cook the pasta, drain it and then mix it all in so it is evenly coated. I put a bit of cheese on the top and bake it.

The other way I use is a tin of condensed chicken soup stirred into cooked pasta, additions added and then baked for a bit.

Hope that helps.

Kitchenbunny xx

gairlochgal

yes passata is a brilliant start to a tasty sauce

Stephen_Leak

Sorry I'm a bit late - as usual - but here's my white sauce recipe...

WHITE SAUCE

Makes 250ml

INGREDIENTS

2 tablespoons of butter
2 tablespoons of flour
250ml of milk

METHOD

Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time.

Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth.

When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring.

Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.

ADDITIONS AND ALTERATIONS

If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk.

TIPS

The trick is to keep stirring.

PasturesNew

Stephen_Leak wrote: »

Sorry I'm a bit late - as usual - but here's my white sauce recipe...

WHITE SAUCE

Makes 250ml

INGREDIENTS
2 tablespoons of butter
2 tablespoons of flour
250ml of milk
METHOD
Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.
ADDITIONS AND ALTERATIONS
If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk.
TIPS
The trick is to keep stirring.

My method is: put the flour/butter in a small microwaveable dish, nuke it until the butter's melted. Mix them together with a fork, add milk slowly, mixing it so it's all smooth. Nuke it for up to 4 minutes, take it out regularly to stir it.... it just never seems to go lumpy ever, so long as I take it out 2-3x to stir it.

If I want cheese sauce, I then add thin slices/grated cheese and stir it in... if it needs a bit more melting then it's back in the nuker for 30 seconds.

Benefits I find: can be made in smaller quantities than in a saucepan, less stirring, quicker.

I often need to make cheese sauce for one, which is easier in a small microwave dish than a saucepan because saucepans are rarely small enough.

[Deleted User]

alisong wrote: »

Now, this is a probably a silly question so I apologise in advance (!) but do you pre-cook the pasta or just sir it in dry? Thanks!

I agree - pre-cook your pasta and drain it well before adding to the sauce or it will go very runny

elf06

My mum uses jars of pasta bake (very un mse :rotfl:) and they use dry pasta - HOWEVER if i was doing it likeyou are then I would pre cook the pasta