Pasta question

Noozan

I've just been informed that we have two extra mouths to feed at dinner tonight! :rolleyes: I had some ragu sauce out defrosting and was going to make it into a lasagne but there was only enough for 2...I've chopped some aubergine, onion, pepper, courgette and tomatoes up and I'm going to mix that into the meat sauce to make it go further. I haven't got enough lasagne sheets for 4 portions, so I thought about just doing a pasta bake type thing - do I need to pre cook the pasta or can I whack it in dry? (Just thinking that the lasagne sheets go in dry?) Will make some garlic bread and salad too. I wish I'd been given more than an hour and a half's notice!

Seakay

Normally pasta should be pre-cooked; some types of lasagne go in dry, but that is the exception. Your meal sounds delicious and I hope that it is appreciated by everyone

Noozan

Thanks, I'll cook the pasta twists first then. I hate pasta past the al dente stage so wasn't sure if it would be too soft.

Seakay

No it should be fine; the only other thing that I thought of - if you are used to using lasagne that doesn't need pre-cooking, then you might want to have a slightly less wet sauce as no liquid will be absorbed during what is essentially a heating through and blending of flavours.

Toxic_Lemon

WHy not make some more pasta and roll it out? You've got lasagne then!

Noozan

Toxic_Lemon wrote:

WHy not make some more pasta and roll it out? You've got lasagne then!

Because I have half an hour and I sold my pasta machine at a car boot sale as I'd used it twice in two years lol. Better sign off and venture into the kitchen now.

studentphil

If you make pasta bake then it is best just to pre cook the twists for 5 mins or so first. It just takes the crunch off it and stops them baking hard.