Baked pasta

Morning Glory said:
Couldn't agree more. Its also very confusing to us Europeans that baked pasta is known as a pasta casserole. We think of a casselrole as something different and its certainly not a solid affair.

For me, any kind of baked pasta has to have a distinct sauce which spills onto the plate.
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I agree. My mom made excellent casseroles that were always creamy/saucy, whether she was using rice, pasta, or...well I think that's all she used was one or the other. And that's what I was accustomed to growing up.
 
TastyReuben said:
Another “church supper” standard down this way.
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Yeah, in the south we ate fried chicken, burgers, bbq, corn on the cob, watermelon...4th of July picnic fare mostly. There may have been casseroles but I avoided them and went for the good stuff. Haven't been to church other than weddings and funerals since I was 12.
 
I made the turkey tetrazzini and it was loose, creamy, and delicious. I think the key is keeping a proper ratio of pasta to other ingredients and sauce, making sure they're well distributed. Too much pasta and cooked too long it will dry out and solidify, I'd bet. I didn't take photos because I had a huh-hangry man who was ready to eat right away!
 
The only baked pasta I/we make are cannelloni and lasagna, although very, very occasionally I might make a version of mac & cheese, with bits of left over ham, pepperoni, bacon, etc. and scraps of cheese. I can't contemplate putting chicken or turkey with pasta. Shrimp. on the other hand, oh yes!
 
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