What happened to PASTA BAKE?!


Question: I remember a few years back when PASTA BAKE was all the rage. It was a jar of pasta sauce that, when paired with dry pasta in a baking dish, along with a jarful of water. . .baked for a little while. . . . produced PERFECT pasta! I always made it with rotini, but mostaccoli would work well, too.

Any ideas where this went?


Answers: I remember a few years back when PASTA BAKE was all the rage. It was a jar of pasta sauce that, when paired with dry pasta in a baking dish, along with a jarful of water. . .baked for a little while. . . . produced PERFECT pasta! I always made it with rotini, but mostaccoli would work well, too.

Any ideas where this went?

It was discontinued. I think you could just use a regular jar or regular pasta sauce and add extra water.

I don't remember it, but why would you not be able to do it with just a jar of sauce and the pasta and water. It was probably just a marketing scheme. Cover your dish and experiment just a little. One 28 ounce jar of pasta sauce, the same amount of water, and a pound of pasta should produce the same result.

Baked pasta isn't that hard to do. You just cook the pasta, then mix it with sauce, layer some cheese and bake it.

I was always wary of those sauces, and whether or not they really did anything special. For instance, what would happen if you just used a plain jar of spaghetti sauce (and a jarful of water)? Would it turn out differently??

people abuse recipes they get a lost in translation and just get worse and worse, try making it with a squash or pumpkin puree as the sauce, toss the pasta in plenty of this then add some fresh sage, then top with bacon lardons, parmesan and breadcrumbs, its the way back to pasta bake greatness





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