I'm not a fan of the burned edge aesthetic, but since people go feral for the crispy edges in lasagna, I bet they'd scarf that down.

I think GAC nailed it. Just enough crispy edges and still tender throughout. I'd fight my mom for that piece

I'll definitely do it again this way. Central market has very thin fresh sheet pasta that makes this style a lot easier

My Lazy Pasta Bake.

1# pasta shapes (macaroni, rotini, fusilli, whatever you like)
1# Italian sausage, bulk, or casings removed
2-24 oz jars of your favorite pasta sauce
1# low-moisture mozzarella cheese (3/4 of it cut into 1/2" cubes, the rest grated)

Cook the pasta to about 3/4 doneness on the low end of the range on the box. (If the box says 10-12 minutes, cook it about 8 minutes.)

In a large pot, brown the Italian sausage. Add the pasta sauce, and heat through. Add the pasta, and mix to combine. Quickly mix in the cubed mozzarella (you don't want it to start melting while mixing it). Pour into a casserole dish (that was a 2.5 quart dish, and it barely held it. Use a 3-quart dish), and sprinkle on the grated cheese. Bake at 375 for 20-25 minutes until the top is browned and the pasta is cooked.

This is one of those I do when I'm feeling lazy and just want to throw something together that's easy. It can be better if you make the sausage and a homemade sauce. Next one I'm making is a Pizza Hut pasta bake copycat.

Is that Cajun Paella recipe on here somewhere? Thanks, looks good.

Best Stop's andoulle is the best I've ever had

I think it's a pastalaya. If you search "site:texags.com pastalaya" I'm sure it will come up in a Google search.

Cajun Paella is slang for Jambalaya

GAC06 said:

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Staying on the pasta theme. Made lasagna lots of times lots of ways but this was my first time doing more of a restaurant-y preparation of making it ahead then slicing and searing each potion in a pan and serving over marinara. Lasagna is just spinach/bechamel/marinara/mozz




Inspiration:

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The Leroy and Lewis smoked burger, potato wedges, and green pea salad. Props to Beef Cheeks and crew for coming up with the beet bbq sauce and mayo burger sauce. The burger was fantastic. Here's how you build it.