Baked pasta

SandwichShortOfAPicnic

SandwichShortOfAPicnic

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Mod.edit: This and a few following posts moved to form new topic(MG)

JAS_OH1 said:
I'm lying in bed. I had my tea and am drinking coffee now. My allergies accelerated my tinnitus and I'm feeling a bit dizzy but should be ok in an hour or 2.

I have some leftover bone-in smoked turkey breast that I put in the slow cooker and I'm going to make turkey tetrazini (sp) later. I'm looking at recipes on Google. I've never eaten it but it looks good. Anyone here ever had it or made it?
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I haven’t but then I haven’t tried any baked spaghetti recipes so am definitely not qualified to comment 🤷‍♀️ 😂
 
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JAS_OH1 said:
I've got several different cuts of homemade fresh pasta in the freezer. I'd think any pasta would work.

Have you made baked penne (gluten-free) recipes?
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Absolutely. Not a favourite of mine.

Just the baked and stuck together in a block spaghetti thing I’ve never done.
I think I view the spaghetti’s solidity as a fail. Which is daft considering thats the point I should probably try it!
 
SandwichShortOfAPicnic said:
Absolutely. Not a favourite of mine.

Just the baked and stuck together in a block spaghetti thing I’ve never done.
I think I view the spaghetti’s solidity as a fail. Which is daft considering thats the point I should probably try it!
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Yuck. I don't want it stuck together. None of my other casseroles with pasta in them coagulate, but maybe because I always use more of the other ingredients (like turkey and vegetables) than I do pasta?
 
JAS_OH1 said:
Yuck. I don't want it stuck together. None of my other casseroles with pasta in them coagulate, but maybe because I always use more of the other ingredients (like turkey and vegetables) than I do pasta?
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This is the All Recipes pic. Looks a bit stuck together to me.
I like my pasta loose 😂
IMG_2920.png
 
SandwichShortOfAPicnic said:
I haven’t but then I haven’t tried any baked spaghetti recipes so am definitely not qualified to comment 🤷‍♀️ 😂
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JAS_OH1 said:
Yuck. I don't want it stuck together. None of my other casseroles with pasta in them coagulate, but maybe because I always use more of the other ingredients (like turkey and vegetables) than I do pasta?
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I make spaghetti pie when we have leftover spaghetti, AKA when I ask Craig to cook the spaghetti, assuming he'll know to only use half the box. Though I do occasionally make it on purpose. Can't believe I didn't take a picture.

Recipe - Spaghetti pie
 
medtran49 said:
I make spaghetti pie when we have leftover spaghetti, AKA when I ask Craig to cook the spaghetti, assuming he'll know to only use half the box. Though I do occasionally make it on purpose. Can't believe I didn't take a picture.

Recipe - Spaghetti pie
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That makes sense though, it's calling it a pie and it has eggs to bind it so it's done on purpose. I am not sure if turkey tetrazzini is supposed to be all stuck together, though. My tuna and chicken casseroles weren't stuck together (well on reheat maybe they were).

This is more what I had in mind in the way of appearances.
Turkey Tetrazzini
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As far as recipes go, I usually don't follow them exactly--ingredients will vary and so do amounts since I usually don't measure.
 
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JAS_OH1 said:
I am not sure if turkey tetrazzini is supposed to be all stuck together, though.
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I made a chicken tetrazzini that came out fairly well together:

Recipe - Chicken Tetrazzini

I’ve seen a lot of pasta casseroles, from baked spaghetti to noodle casseroles to baked macaroni-and-cheese that are meant to be cut out in firm squares with sharp edges, like a brownie. Not my preference, because they tend to lean on the dry side, but there are a lot of ‘em out there.
 
TastyReuben said:
I made a chicken tetrazzini that came out fairly well together:

Recipe - Chicken Tetrazzini

I’ve seen a lot of pasta casseroles, from baked spaghetti to noodle casseroles to baked macaroni-and-cheese that are meant to be cut out in firm squares with sharp edges, like a brownie. Not my preference, because they tend to lean on the dry side, but there are a lot of ‘em out there.
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Makes sense. I guess anyone can do it how they want it and I choose to "try" to keep it loose, LOL!

Edited to add that I have had baked ziti before that came out firm and could be cut like that (I didn't make it myself). Even my lasagnas tend to be on the looser side and though I can cut them with a spatula, I generally have to use a large serving spoon because otherwise everything slides off. And that is user error too on my part since lasagna isn't supposed to be like that...but that's typical of me and my baked pasta dishes. I love pasta but I want more of the goodies (meat, cheese, sauce)!
 
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SandwichShortOfAPicnic said:
This is the All Recipes pic. Looks a bit stuck together to me.
I like my pasta loose 😂
View attachment 122690
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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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