Home Cooking 7

Lasagna Recipe = Baked Ziti? Can it be done?

snickerus | Feb 28, 200807:04 PM

so i was mostly denied good ol' american food while growing up. kraft singles never found their way into our house, nor did hotdogs or vegetables with butter on them (yes, really - not even potatoes). the one exception to this rule was my mom's lasagne, made with - *gasp* - prego. and i love it. (i also loved vegetables with butter when i got around to trying them, but i have never warmed up to cheese singles...)

anyway, it's a vegetarian recipe (i might post later) that everyone raves about, consisting of ricotta, mozzarella, parmesean, an egg and finely chopped spinach and prego (ok, so that's the recipe). with the exception of this lasagna, we also never made casseroles, and i've had no interest in making one til now. but lasagna takes an hour to cook and a good 15 minutes to assemble once everything is chopped and mixed together, so i was wondering if it's possible to use the same filling for baked ziti? will it turn out all wrong? uncooked tasting (do you NEED the hour for the egg)? or the wrong ratio of pasta to filling? what's a good ratio? do you need more sauce, less or the same amount?

i don't want big bites of dry pasta and big glops of cheese, should i stir it all together first? most of the recipes i've looked at online don't say to stir, and do you mix in the sauce with the cheese? or layer? sorry if these are dumb questions but other than the lasagna i've never made (or eaten) a casserole and am woefully uneducated in casseroley ways.

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