Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Making Baked Pasta Tonight

TrillumHunter

Recommended Posts

TrillumHunter Enthusiast
TrillumHunter
Posted

I'm trying to make a baked ziti like dish but with cheese filling like lasagna. Before gluten-free, I didn't cook the noodles, but allowed them to cook in the sauce. Has anyone tried this with corn pasta?

I'm too tired for do-overs tonight if it didn't work.

TIA

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


MaryJones2 Enthusiast
MaryJones2
Posted

I've had good success cooking the pasta for 2 minutes. Not pre-cooking makes it a little crunchy and fully cooking it makes it mush. I've also found that if the sauce is too watery the pasta gets mushy no matter what I do or don't do.

Mskedi Newbie
Mskedi
Posted

Thanks for sharing those tips. I've been thinking about making the same, but I was afraid it would come out bad and I hate wasting food.

greeneyes33 Newbie
greeneyes33
Posted

Thanks for sharing those tips. I've been thinking about making the same, but I was afraid it would come out bad and I hate wasting food.

Yes, I have made baked pasta dishes, (baked ziti) without precooking the noodles. It came out great. I feel it came out better because cooking the gluten-free noodles makes them very mushy. Just make sure you use enough sauce because the noodles will absorb the sauce as they are cooking.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,115
    • Most Online (within 30 mins)
      7,748
    Margieeee
    Newest Member
    Margieeee
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • sillyac58
      Recurring flu like symptoms after being precribed immune system stimulating drug

      By sillyac58 · Posted

      Thank you WW. I will look into all this an appreciate the info!!
    • captaincrab55
      blood pressure meds that are gluten free

      By captaincrab55 · Posted

      Yvonne Ayers Albers,  How did you find out HCTZ contains gluten?   My search shows the Brand Name as gluten-free, while some of the Generic HCTZ may contain Gluten.
    • Katerific
      Emergency Room

      By Katerific · Posted

      On Saturday I got glutened so badly that I had to go to the Emergency Room at the hospital.  I only eat in restaurants approximately 2 times a year.  We went to a pizza place that has gluten free pizza.  They show nutritional information about all their menu items and it seemed I could get all the ingredients for my gluten free pizza.  Now I read that pizzerias are one of the top places to get glutened.  About 2 hours later, I started vomiting and having diarrhea.  I couldn't stop vomiting, I was dizzy, pouring sweat and I was shaking so much.  I have never felt so sick in my life.  The hospital gave me Zofran and a bag of saline and I went home a few hours later.  Yesterday I sat in the recliner and sipped Pedialyte and ate gluten-free crackers all day.  I felt weak and nauseous.  Today I feel better, but weak.  What else should I do to recover from the gluten assault on my body?
    • Wheatwacked
      Recurring flu like symptoms after being precribed immune system stimulating drug

      By Wheatwacked · Posted

      Normal vitamin D range us from 20 ng/ml to 100 ng/ml.  200 nmol/L is the same as 80ng/ml. Minimum vitamin D is based soley on preventing Rickets and osteomyelitis.  Othe research is considered irrelevant insufficnet proof.   My 25(OH)D level is just over 80 ng/dl.  It took 8 years of 10,000 IU a day to get here because Celiac Disease causes low D.  In 1952 the UK banned all vitamin D supplementation due to a error.  Most of the world followed suit.  In the western world vitamin D deficiency ranges from 40% of the US to 60% in the UK. If you had an office with workspace for 30 to 100 workers, but you were restricted to less than 50 workers, how well would the office run.? A factory worker has 40 ng/ml,  A lifeguard has around 80.  Who's immune system works better? Simultaneously, 1,25(OH)2D3 up- and downregulates more than 1000 genes responsible for cellular proliferation, differentiation, a variety of cellular metabolic activities, antiangiogenesis and apoptosis   https://pmc.ncbi.nlm.nih.gov/articles/PMC9919777/      
    • trents
      Kirkland granulated garlic

      By trents · Posted

      Welcome to the forum, @Mpanknin! Questions like that really have no definite answer. Even if you tested a container of it for gluten content, the test results would only be good for that production batch. Assume it has some degree of CC. A more important question might be, how sensitive are you to minor amounts of gluten exposure? 
×
×
  • Create New...