Choosing the Right Pasta for Baking
When selecting pasta for baking casseroles, opt for shapes that hold sauce well like:
- Rigatoni
- Large shells
- Wagon wheels
- Lasagna noodles
- Pipe rigate
These sturdier pastas maintain their shape and don’t become mushy throughout the baking process.
Precooking the Pasta
Precooking the Pasta
For most casserole recipes, you’ll boil the pasta first before assembling and baking. Underbaked pasta leads to a dense, gummy texture. Cook until al dente with a tiny bite left.
However, some oven-ready pastas skip this step. Check your package instructions.
Avoiding a Watery Bake
If your baked pasta turns out soggy, stir in a tablespoon of corn starch before baking. The starch soaks up excess moisture. Overcrowding the dish can also cause wateriness, so use properly sized baking pans.
To Cover or Not to Cover
Covering your Italian bake while it bakes prevents the cheese from browning too quickly or the top layer of pasta from drying out. Remove the foil or lid near the end to melt and brown the cheese.
Serving Suggestions
Alongside the hearty Italian bake, serve:
- A fresh salad
- Garlic bread or biscuits
- Sauteed vegetables like zucchini or broccoli
