Many hounds use regular dried noodles in lasagne without pre-cooking, and find it works fine as long as they add a bit more sauce than usual. Cooking pasta in sauce on the stovetop takes a bit more finesse in order to ensure it cooks evenly and the sauce doesn’t stick. You’ll need to dilute your sauce a bit so it doesn’t get too thick as the pasta absorbs liquid, and you must stir often. The method works best with short and small pasta shapes, according to bushwickgirl. cinnamon girl has made skillet lasagne this way with good results.
Another approach is to cook pasta as you would risotto, gradually adding small amounts of liquid and allowing the pasta to absorb it, as in this absorption pasta and Alain Ducasse’s olive mill pasta. “You can do it equally well with a tomato-based sauce” as with stock, says rainey. “It’s a unique method and works quite well.”