Recipe for a pasta bake sauce, using uncooked pasta, please?

Penelope_Penguin

foreign_correspondent wrote: »

Thanks, just skimming through these now - seems like most people cook the pasta first, though some have had sucess with sauce plus extra water - I will try the recipe I posted the link to, sometime this week and will let you know how it comes out!

ta

fc x

I'd love to know :T Once when we were camping DH and I were trying to save fuel, so we made a pasta sauce, and added the uncooked pasta, hoping to cook it in the sauce directly. It appears that cooking the pasta in water takes away a lot of the starch; cooking pasta directly in the sauce the starch stays there. The pasta and sauce turned to wallpaper paste and we went to the pub for chips :rotfl: :rotfl:

Penny. x

champys

How about a macaroni cheese without pre-cooking the pasta? I picked up this recipe from one of the threads here once and saved it - I haven't tried it yet though:

Quick Macaroni Cheese

Serves 4

1oz (25g) butter or margarine
1oz (25g) plain flour
1 pint (550ml) milk
1 level teaspoon French mustard
8oz (225g) strong Cheddar cheese, grated
Salt & pepper
6oz (150g) quick-cook macaroni
2 lev tablespoons dried breadcrumbs

1 Melt fat in pan, add flour, cook 1 min. Stir in milk and bring to boil, stirring until thickened.
2 Add mustard and 6oz (150g) cheese. Season to taste. Stir in uncooked macaroni til well mixed.
3 Put into 11/2 pt greased baking dish. Sprinkle over remaining cheese and breadcrumbs.

To serve now: Bake 375 deg F, 190 deg C, Gas Mark 5 for 40 mins.

To freeze: Cover, seal, label. Use within 3 months.

To serve from freezer: Thaw 6 hrs room temp. Cook uncovered as above or until hot and browned.

foreign_correspondent

cats_whiskers wrote: »

Hi

Reading your request for a recipe that uses uncooked pasta reminded me of a pasta dish I used to make many years ago we called Macaroni Crunch, although I suppose you could make it with any type of uncooked pasta.

2 onions, chopped and peeled and fried in tablespoon oil. 8oz /225g macaroni.
1 can tomatoes 14oz/400g. 8oz cheddar cheese.

in a deep casserole dish layer the onion, uncooked pasta, tomatoes,cheese, ending with a layer of cheese. Bake 160c/325f/Gas 3 for 1 hour. Serves 4.

mmm may have to give this a try again sometime soon.

Cats:j

.

Thanks, sounds like the right sort of thing - I hope the name does not come from the fact that the macaroni never cooks through! :rotfl:

Is there no extra liquid in the sauce then?

Elspeth

I'll be trying that too. I resort to the Homepride sauces occasionally on nights when we really cannot be bothered to cook and want a minimum of washing up (so not having to wash a pasta pan is a boon), generally chucking in a tin of sweetcorn and serving with salad to make it a bit healthier - but I've been hunting for a recipe, so thanks.

foreign_correspondent

ok, I did this the other day...

half bag of pasta shells, a tin of chopped toms, tin full of tomato juice to add moisture, some quark and a dollop of plain yogurt, (the sauce covered the raw pasta and this seemed to be enough) salt, pepper and lazy garlic, all chucked into an overproof dish, then baked for 20 mins, stirred and added some crushed left over tortillas and grated cheese, and bunged back in the oven for another 30 mins

- it was really very nice, but in retrospect I should have cooked it for 10 mins less as pasta was a bit too soft, but tasty! Will add tuna and sweetcorn next time I think - or maybe some ham and spinach.

angel81uk

Hi Ladies & Gents,

I remember once, many moons ago having a store bought jar of pasta bake sauce that just needed adding to uncooked pasta with a quantity of water and then sticking in the oven. Our water supply has been cut off and I really fancied a pasta bake for dinner but all the recipes I can find require the pasta to be boiled separately. As I'm needing to conserve water until the supply comes back on I don't have enough water to boil the pasta separately!

I was planning on making the bake with quorn, onions, tinned toms etc but I've no idea how much water to add or what temp to cook it at/how long for. Does anyone either have a jar of the store bought stuff they could post the info from or have any idea of quantities etc? I seem to remember it was a case of adding the jar of sauce to the pasta then filling the jar up with water to the top of the label but without the jar I haven't a clue!

Thank you!

jen2007

Hi

I don't have a jar of the sauce to give you the instructions, but from memory I think you put the pasta in, then the jar of sauce, then refilled the jar with water and added that.

I don't know how you got on with it, but I always used to cook the pasta before with these types of sauces because the couple of times that I tried to put the pasta in uncooked it didn't work out too well

freakyogre

I have quite a few of the jars as bought some when they were on offer (not very OS, but I like them and they do me 3 meals so kinda MS!)

Anyway, the weight of the jar contents is 500g and the recipe asks for 200g dried pasta. You're correct when you say you add the sauce then fill the jar up to the label with water. I have just measured and it's around 375ml to fill it to the label.

Hope that helps!

foreign_correspondent

its probably past teatime now, but there is a thread about this here:
http://forums.moneysavingexpert.com/showthread.html?t=1290899&highlight=

Pink.

Hi angel81uk,

It's probably too late for you now but I've added your thread to the one linked to by foreign correspondent as your question may help others.

Pink