Anellini in Baked Pasta
582199
A friend of mine many years ago told me how to make this dish.  I watched her do it, as she didn't measure anything, and have been making it regularly for about ten years.

Cook 1 lb (or this 17 oz pkg) of the anellini pasta VERY al dente.  Spray your small lasagna pan and pour the pasta in.  Take your sauce, homemade or from a jar, and pour in until you have a very runny, soupy consistency.  I like to add cooked cut sausages and chopped mozzarella chunks.  Add anything you want at this point.  Cover with foil and cook for one hour at 350, then let rest in the oven for another 2 hours with the heat off--but don't open the door!  Cut in squares and enjoy.  I like the resting time because it lets me complete other side dishes without hurrying.

My lasagna pan will hold a double recipe of this.  I use my BIG lasagna pan (with 4 inch sides) to make a triple batch to take to picnics.  Good at room temp or even cold.
486405
THESE PASTA CUPS ARE VERY TASTY AND FOR 3 MINUTES, YOU CAN'T BEAT  IT.  IT IS A GOOD IDEA TO ALLOW THE PASTA TO REST A FEW MIN. AFTER MICROWAVING FOR THE LIQUID TO ABSORB.  WILL ORDER AGAIN.
2198695
I am very pleased with the taste of this pasta.  Though you need to cook it a bit longer than regular pasta (12-15 min), it tastes the same.  I am a bit skeptical of the fiber claims, though.  It did not affect me as it should have for 18 grams of fiber, but I'm sure it has more than regular pasta.  It kept me full for about 1 hour longer than regular pasta, and I wasn't as ravenous as I tend to be.
4419087
Carly Mathews introduces her collection of lasagna recipes stating, `Lasagna is a classic Italian pasta dish with many possible variations. The original Lasagna consists of layers of pasta sheets topped with a Pomodoro sauce, cheese, B&eacute;chamel sauce, meat then topped again with pasta sheets and baked in the oven until the cheese is brown and melted. This wonderful combination is a delight in the mouth and the possibilities have been endless since the first Lasagna was ever baked. This versatile dish can range from the meatiest to the most healthful and even to a purely vegetarian version.'

She then offers 30 recipes for a selection of lasagnas that will keep the reader interested until all have been tried! Basic Lasagna, All Meat Lasagna, Zucchini Parmigiana Lasagna, Lasagna Ole!, Eggplant Lasagna, Lasagna with Turkey, 3-Sausage Lasagna, No-Bake Lasagna, Lasagna with Butternut Squash, Lasagna with Spinach and Mushrooms, 3-Mushroom Lasagna, Four Cheese and Onion Lasagna, Chicken Alfredo Lasagna, Barbecue Lasagna, Rolled Vegetable Lasagna, Lasagna with Pesto and B&eacute;chamel Sauce, Lasagna with Asparagus and Peppers, Broccoli Lasagna, Lasagna with Tofu, Spud Lasagna (Kartoffel), Mediterranean Lasagna,  Lasagna with Blue Cheese and Cauliflower, Corn with Chicken and Herbs Lasagna, Bay Scallops and Prawn Lasagna, Spinach Lasagna with Mushroom Duxelle Cream Sauce, Beef Striploin and 3-Cheese Lasagna, Salmon and Smoked Gouda Cheese Lasagna, Lasagna with Braised Beef Short Ribs, Roasted Eggplant and White Cheese Lasagna, and Grilled Lasagna
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Carly's directions are simple and very well written, touching on tips to make sure your `new lasagna' is a success. Grady Harp, December 14
2881007
i UED bRIDGET'S bICOTTI RECIPE TONIGHT AND i WILL NEED TO MAKE MORE BEFRE THE WEEK IS OUT. tHEY ARE FABULOUS!! thNAK YOU bRIDGET, yOU HAVE MADE 3 COOKE MONTSTERS IN mARYLNAD VERY HAPPY!!
1354943
I've made pasta with my Kitchen Aid mixer before and always wondered why the instructions for making pasta did not seem to make sense.

When using bread and all purpose flour there really was no need to start on the first and largest setting and for some reason the noodles never cut properly with spaghetti and other attachments.

I had read the semolina pasta flour was the preferred flour for pasta, but it's not sold in my local supermarket and I figured "flour is flour" how big of a difference can there really be?

Well it turns out that there are different grinds of flour and it can be VERY different.

Semolina flour is much coarser than "normal flour" not as coarse as corn meal but coarse enough for me to wonder how it was going to form a dough ball. After adding the ingredients, it did indeed form a dough ball, though not as elastic as from regular flour, hence the need (after letting it rest for 20 minutes) for using the largest opening on the dough roller of the Kitchen aid attachment.

After the sheets were rolled to the proper thickness for spaghetti, for the first time since I bought my attachment the spaghetti came off the rollers perfectly! A little flour to keep them from sticking to each other. Hang them up while I prepared the rest and dump them all into a pot of boiling water.

I can't say the pasta itself was that much better tasting, but the mechanical process of making it was vastly improved.

The reason I gave it 4 starts? The flour did not seem to be as fresh as it should have been, there was a slight "off" odor.
3380614
I used the artisan directions on the back of the box and was disappointed was it was pretty flat out of the oven, probably only an inch thick. I wasn't sure what to do with it, but then thought of crostini. Drizzled with olive oil, pepper, garlic salt and Parmesan cheese made it so delicious. I think I'll buy it again, just so I can make crostinis again.
954200
I have a wheat allergy and this pasta is makes having a pasta meal enjoyable to eat for the whole family.
3425550
Where has this been all my life?  Pasta cooked to perfection.  No muss, no fuss!  Perfect al dente!
1650426
This is my favorite brand of pre-made polenta.  I am lucky enough to be able to purchase it locally at our Market Street stores.  One of my favorites ways to eat this is in place of pasta.  I made a tomato based sauce and slice the tube in one to one and half inch slices.  I brown both sides of the polenta in olive oil (with salt, black pepper, and oregano) and serve with the sauce as a delicious vegetarian dinner.  The shelf life of the polenta is quite long but be sure to check for the date on the tube.  I accidentally bought one that only had about a month on it and was able to use it in time.
3967842
Thank goodness this pasta makes life for a gluten-free lifestyle so much more enjoyable.  It cooks with enough firm texture, unlike other gluten-free items that become too soggy or a mush.  The pasta goes well in Greek tomato-based dishes, in a pasta dish with only olive oil, sardines, garlic, and chili pepper flakes, as well as in casseroles and normal pasta dishes.  I'm glad I bought the five box package too.
3686739
Pasta salad was big hit.  Add anything you like ie red bell peppers, black olives
Dress with italian  and great side dish.
4929838
This is fabulous pasta!  No one can tell that it is Gluten Free.  I have to order it from Amazon because my local stores don't sell it, so I purchase a case at a time...and have done so for quite a while.  This must be our third case.

Be sure not to overcook it, however. Best to cook for the lowest suggested time.  If using for a casserole, try subtracting a minute from lowest suggested time.
2998979
First recipe, Italian Bread, was a great success. I look for to my next success!
2805004
Nice on pasta with a few spices or thrown into some spaghetti sauce.
4316068
Very good; works well in every recipe, except for pasta, but I will try a different recipe for that.  Pancakes, bread, biscuits all turned out great.
4435755
The pasta gets hard if not used the same day and placed in the fridge. I am open for any suggestions. Thank you.