bookfiend Posted November 17, 2010 Share Posted November 17, 2010 I'm making a faux lasagne to freeze; bow tie pasta base, topped with homemade sauce, ricotta mix, mozerella. Do I have to cook the pasta or can I put it in dry and hope it will soak up enough liquid during the bake? My sauce is a meat sauce and pretty thick. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted November 17, 2010 Share Posted November 17, 2010 (edited) I always cook pasta ahead before I freeze. I rarely cook pasta if I'm baking it right away, I let the sauce do the job. Edited November 17, 2010 by Mrs Mungo Quote Link to comment Share on other sites More sharing options...
hsbaby Posted November 17, 2010 Share Posted November 17, 2010 It might work. I would use extra sauce though. I cook Manicotti without pre-cooking the shells. I just stuff them, drench it in sauce and bake for an hour or so. I've never tried freezing it before cooking though. Quote Link to comment Share on other sites More sharing options...
SnowWhite Posted November 17, 2010 Share Posted November 17, 2010 I have trouble getting bow tie pasta fork tender anyway. It always seems too al dente in the center. Because of this, I would recommend cooking the pasta. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted November 17, 2010 Share Posted November 17, 2010 I would cook the pasta 1/2 to 3/4 of the way. Quote Link to comment Share on other sites More sharing options...
LibraryLover Posted November 17, 2010 Share Posted November 17, 2010 I might undercook the pasta a little, but it won't work if you don't cook it. Quote Link to comment Share on other sites More sharing options...
bookfiend Posted November 17, 2010 Author Share Posted November 17, 2010 Thanks for the advice. I guess saving 15 minutes after cooking the sauce for 3 hours is foolish. I just hate cleaning another pot! Off to cook the pasta. Quote Link to comment Share on other sites More sharing options...
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