I know if you make a casserole you can add all your ingred. together and it will bake correctly. But I'm not sure of the water/pasta ratio. I once heard it is equal, if you want to cook 1 cup pasta you add 1 cup water. I don't know if that's true or not though.
*I'M NOT LOOKING FOR A RECIPE, SO PLEASE DON'T GIVE ANY*
I just want to know the ratio to use when I want to use uncooked pasta to bake in a dish. Thanks in advance!
2007-03-13 07:07:48 · 10 answers · asked by flionhi 2 in Food & Drink ➔ Cooking & Recipes
Ok, so it seems I'm not giving enough info sorry about that. I would most likely be combining hburger with pasta, maybe spag. sauce, maybe a cheese sauce, unsure. Or maybe, chicken, pasta, veggies, and just using water to cook the pasta. I really don't know. Sorry.
2007-03-13 11:13:34 · update #1
if you're looking for a sure fire way to never fail with your recipe, its best that you cook the pasta beforehand. the baking won't kill your pasta and the moisture for the ingredients will keep it moist enough to come out perfectly.
2007-03-18 19:53:17 · answer #1 · answered by Bodhi721 2 · 0⤊ 1⤋
Baking Uncooked Pasta
2016-11-04 03:09:16 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Not really sure of other dishes, but I make lasagna a lot with uncooked pasta, I am sure other dishes are the same. I use Spagetti or pasta sauce and it acts as the liquid that the pasta needs to cook properly. Depending on the size you make. I make a family size and i think iuse a family size jar and a half... try a few different ways don't worry if it doesn't come out the first time when you try something new ... try again ....At least you are willing to try it.
2007-03-19 04:51:16 · answer #3 · answered by KaT 3 · 0⤊ 0⤋
It depends on what you're cooking, what type of casserole,
is there meat, fish or chicken in it, is there a liquid based product your adding. it all has to do with what ratio you need. Pasta will leech, but without the full ingredient list you can throw your balance off in a heart beat. If you list your moisture bearing ingredients maybe someone can help you with the ratio, I've used up my answer or E me
2007-03-13 07:19:24 · answer #4 · answered by Steve G 7 · 1⤊ 0⤋
I think that you can do 1 cup pasta to 1 cup liquid and others. By others I mean, meats, eggies,, tomatoes, etc. Make sure that the uncooked pasta is evenly distributed in the dish, this way, it gets evenly cooked and you dont have those "crunchy parts". Anyway, I hope my advice helps.
2007-03-19 16:03:34 · answer #5 · answered by Negrita Linda 3 · 0⤊ 0⤋
The unbaked pasta tastes too mushy and not very good.So i use the regular pasta. I par boil it, then bake it any way I want. If its a bit too firm its easy enough to add a bit of boiling water to the casserole as its baking.
2007-03-19 17:56:48 · answer #6 · answered by chicklette0008 3 · 0⤊ 0⤋
IT DEPENDS ON THE CASSEROLE. FOR EXAMPLE: IF I MAKE CHICKEN AND NODDLES I ADD AN EXTRA CAN OF SOUP AND A CUP OF MILK.
IF I BAKE LASAGNA I ADD ABOUT 2 MORE CUPS OF SAUCE
MY ADVICE ADD 1 CUP CHECK CASSEROLE IN 30 TO 45 MIN STIR AND, IF ITS NOT COOKING OR TO DRY ADD MORE LIQUID.
GOOD LUCK!!
2007-03-13 07:22:01 · answer #7 · answered by KAT 4 · 0⤊ 0⤋
I would do as the recipe says, you don't want to overcook them.
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2016-04-16 12:22:56 · answer #8 · answered by ? 4 · 0⤊ 0⤋
1x to 3rd power = 1 i wont give my idea unless you gave me Credits
2007-03-18 16:40:55 · answer #9 · answered by Anonymous · 0⤊ 2⤋
boil it first.
2007-03-19 02:32:19 · answer #10 · answered by keith g 2 · 0⤊ 1⤋