Pasta bake mistake

[lovehearrrts]

I assumed dolmio pasta bake worked the same was as home pride and you mixed the sauce with dry pasta then in the oven.

Apparently not.

It's all mixed with pancetta and already in the oven. Then I re read the jar.

Will it still work?

I've covered it with foil because it will take longer if it works, so it doesn't burn.

Annoyed 😂

but then I've never used jar sauce for a pasta bake.

---

Sometimes needs must if it's been a hectic day and there just isn't time to cook from scratch

OP ...sorry no help ,,,but thank you for this thread !!
You have just reminded me I have some jars in the cupboard and
tuna !!

Dinner will be ready ..well when I remember to take it out of oven 😁

I didn't know you could make a pasta bake without doing the pasta first but that could be a game changer! Anyone got a recipe they'd recommend?

No recipes involved @HotChoc10 just fry pasta and a jar of homepride

Dry… not fry

Good luck!

None of them
Work with dry pasta. Always pre cook.

There's one that works with dried pasta.

Homepride absolutely works with dried pasta. So does Aldis own

And Tesco own brand.

No other countries sell Smash either!

Lazy brits and their pasta bakes

Me too

Homepride sauces are

Sometimes needs must if it's been a hectic day and there just isn't time to cook from scratch.

Yes, it's not that I don't cook last minute meals or use shortcuts. I just wouldn't think to put pasta bake in that category! In that situation I'd just boil pasta and make a really quick tomato sauce, no baking!

Don't waste good booze on a fecking Dolmio pasta bake. Throw the booze down your neck, then you won't give a shit about the crunchy pasta bake

No one I know buys pasta sauce or smash,
buy it frozen. Or canned potatoes , lots buy canned veg, or stuff pre made at butchers/ supermarket.
lots are lazy not just brits

You're missing the point. It isn't whether your pasta bake with homemade pasta and home made sauce is NICER than my chuck sauce in, add water, add dry pasta dish, it's about convenience. If you have to cook the pasta, that's a SAUCEPAN that you wouldn't otherwise need and the extra work of cooking it

I understood a bake to be different. As in boiled pasta which requires no effort and then layered with ingredients and sauce. The bake to me always meant just blending the flavors together and for cheese to melt.

Delicious.

This has blown my mind. I always pre-cook the pasta before baking and am now wondering how much of my life I’ve wasted doing that…

I’d still need to pre-cook veg, right? Like fry off mushrooms so they don’t go slimy? Any ingredients hold up especially well to being baked in liquid?!

This thread has turned my stomach.

Tuna !

I have literally put together 400g (give or take !) Pasta.
2 jars
2 jars of water.
3 cans of tuna .

I don't do the cheese bit ..never goes right when I do.

In the oven , stir at 20 mins ...
And I got on with other things ..
like watching tv

I always cook the pasta while I cook the chicken or whatever I'm putting in.. by the time the oven is hot it's all ready to bung in, not much extra work but I find it quicker. Pasta in boiling water, fry off chicken + seasoning, sauce in to warm up, pasta in, stick in the dish and 10 minutes in the oven to melt the cheese on top.

Why?

Home pride is so much nicer too!