Pasta bake type things - cooked pasta or not?

[Jbck]

Just realised I always cook my pasta before putting bake type dishes in the oven but lasagne doesn't need pre-cooking, these pour over sauces don't need cooked pasta. Am I just giving myself extra work?
Anyone else do homemade style pasta bakes & not cook the pasta before putting in the oven?
Do you need to cook for a little longer, different temp etc?
TIA

I always pre-cook the pasta in a pastabake, but only because thats what the recipies i have recommend.

Message withdrawn

In lasagne, the general rule is to add 25% more liquid than you would expect to find at the end. Why not experiment using this principle? (and let everyone know how you get on!!!)

I usually use cooked pasta.

i usually use semi-cooked pasta. BUT it always seems a bit soggy to me, so maybe raw pasta is the way forward... will try it next time.

I always use cooked pasta - but usually cook for less time than I would normally ... would never occur to be not to cook it - would think it needed more liquid, iykwim ... although humm, lasagne works...

Used partly cooked just to see & it was fine, might try uncooked next time to see. Will do a little extra one in case I waste the sauce.

I think you would need to use a lot of liquid/sauce to make sure it cooked the pasta proporly.

I use cooked pasta.

Have anyone tried to use Gianty pasta? I'm looking for some ideas. I have the once which look like giant penne pasta.