pasta bake
- Thread starter winterinmoscow
- Start date
moonsi til
worked it out now!
I love pasta bake but rarely make these days cos Im always on a diet. I make a lush one with peppers, onion, mushroom and sweetcorn. I make my own spicey tomato sauce and over the top I put loads of sliced cherry tomatoes. I don't put a cover on it and after 35-40 minutes it comes out lovely. Im perplexed about the lack of love toward pasta bake....
It also tastess lush the dat after for lunch too.
It also tastess lush the dat after for lunch too.
Nixon
peanut butter n.w.o.
What's the beef with pasta bakes? I think they are much better than standard pasta..When im poor I buy dolmio creamy tomato pasta bake stuff because it's got quite an alright consistancy and then i just put loads of extra's in.I much prefer making it from scratch though..Mushrooms,onions,garlic,cherry toms..lots of cheese on top to go all bubbly and gooey.Lush
Any one got any good creamy mushroom pasta bake recipes?
Any one got any good creamy mushroom pasta bake recipes?
cyberfairy
http://unicycle-emptiness.co.uk/
Use mushroom soup instead of sauceNixon said:
Add lots of garliccy mushrooms-top with breadcrumbs, tomatoes and cheese
Orang Utan
Maybe I like the misery
Why do you do that when you're poor? It's expensiveNixon said:
I don't get this thing that Pasta bake somehow tastes different because the pasta is baked rather than boiled either. I don't buy the idea that it somehow absorbs the flavour of the sauce when cooking - you don't taste the layers of lasagne, for example, and go 'wow, that pasta sheet really tastes of beef and tomato.' And besides, various pasta shapes hold and retain flavour and sauce far more effectively - which is one reason for all those pasta varieties.
And similarly you could adjust the thickness of any pasta sauce far more effectively by simmering gently on the hob rather than bunging it it the oven and hoping.
For me, pasta bakes are often too full of nastily overcooked pasta, coupled with a bit of crispy/burnt pasta on top. The best bit is the crisp and browned cheesy bits, but you could get the same effect by grilling the dish afterwards. Simple pasta al fornos seem to work well - I suppose it's similar to a thin crust pizza vs a greasy deep pan mostrosity - but some of the more ambitious pasta bakes just taste badly cooked to me.
And similarly you could adjust the thickness of any pasta sauce far more effectively by simmering gently on the hob rather than bunging it it the oven and hoping.
For me, pasta bakes are often too full of nastily overcooked pasta, coupled with a bit of crispy/burnt pasta on top. The best bit is the crisp and browned cheesy bits, but you could get the same effect by grilling the dish afterwards. Simple pasta al fornos seem to work well - I suppose it's similar to a thin crust pizza vs a greasy deep pan mostrosity - but some of the more ambitious pasta bakes just taste badly cooked to me.
Orang Utan
Maybe I like the misery
Aye. Pasta bake for a dinner party - the very idea!
cyberfairy
http://unicycle-emptiness.co.uk/
Orang Utan said:
Orang Utan
Maybe I like the misery
They'll be serving me soup out of the pan next! Haven't these people heard of tureens?
cyberfairy
http://unicycle-emptiness.co.uk/
A guy once invited me to dinner at his house. I turned up with a posh bottle of wine and he proudly told me about his 'Indian' dinner-a tin of economy potatoes mixed with chilli powder. Cold.Orang Utan said:
Mrs Miggins
Eternal
LOL!!! fuck's sake!cyberfairy said:
May Kasahara
take me to the feeling
It's because Mrs Magpie isn't here. We're all in need of a firm hand 
cyberfairy
http://unicycle-emptiness.co.uk/
Praised it-he was cutelil-Pixie said:
But a wanker
Orang Utan
Maybe I like the misery
And so is macaroni cheese. I like that too. It's the pasta bakes that come in jars that I object to. The type that tarrannau so eloquently described that I abhor
Macaroni cheese is fine comfort food, even if it's a little too rich for me. Lasagna and simple al forno dishes work well too.
It's when people start talking about pasta bakes being 'much better' tha 'ordinary' pasta that my hackles start to rise. Especially when in fact they're emptying a tin of condensed vomit/jar of chemical smeg, a shake of pasta and the remnants of the fridge into a baking tray and hoping.
The essence of Italian cooking is simplicity and sympathetic use of decent ingredients. Everyone likes a bit of comforting trash once in a while, but there are few things more grim than badly done pasta for me.
It's when people start talking about pasta bakes being 'much better' tha 'ordinary' pasta that my hackles start to rise. Especially when in fact they're emptying a tin of condensed vomit/jar of chemical smeg, a shake of pasta and the remnants of the fridge into a baking tray and hoping.
The essence of Italian cooking is simplicity and sympathetic use of decent ingredients. Everyone likes a bit of comforting trash once in a while, but there are few things more grim than badly done pasta for me.
May Kasahara
take me to the feeling
I know - as if normal potatoes aren't generally an economy food anyway! What kind of state do they have to be in to pass the 'value' muster?
*shudder*
*shudder*
crustychick
doo-woop-de-doo
http://www.italianfoodforever.com/iff/articles.asp?id=16
has good recipes for pasta al forno/bakes....
has good recipes for pasta al forno/bakes....
Dillinger4 said:
with sausage in it
sounds horrible.
