Struggling with Short Noodles in My Rectangular Baker - Any Solutions?

Click For Summary

Discussion Overview

This thread centers around the challenges participants face when using short noodles in a rectangular baker for lasagna. Various personal experiences and techniques for arranging noodles are shared, along with discussions about preferences and cooking methods.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, mentions consistently facing issues with short noodles in their rectangular baker and questions if longer noodles exist.
  • Another participant shares their experience of centering the noodles as best as possible to address the length issue.
  • Several users discuss staggering noodles in layers to better fit the rectangular shape, with one participant providing a visual representation of their method.
  • One participant notes that adding more cheese can help fill gaps where noodles do not reach the ends of the pan.
  • Multiple participants express enjoyment in discussing noodles and share personal anecdotes related to their love for pasta.
  • Some participants mention their children’s preferences for specific pasta shapes, highlighting the challenges of accommodating those tastes.
  • One participant describes their method of not boiling noodles before use, which differs from others who prefer to boil them.
  • Another participant shares a detailed lasagna recipe, including their layering technique and ingredients used.

Areas of Agreement / Disagreement

Views differ on the best approach to using short noodles, with some participants advocating for boiling noodles while others do not. There is no clear consensus on the best method for achieving optimal results in the rectangular baker.

Contextual Notes

Participants share personal cooking experiences and preferences, focusing on the use of a rectangular baker for lasagna and the challenges associated with noodle lengths.

Who May Find This Useful

Consultants interested in cooking techniques for lasagna and those looking for community insights on noodle arrangements may find this discussion relevant.

N
NMmommy
Messages
253
I love to make Lasanga in my Rect baker. My noodles are always to short. I never had this problem with my other pan. Anyone else have this problem? Is there a longer noodle out there?
 
Same problem here. I just center the noodles as best I can.
 
i have a wide pan like that; i just stagger the noodles so they go to the left, then the right, etc...then flip that on the next layer. sorta like this:******
. ******
******
. ******
******
 
NMmommy said:
I love to make Lasanga in my Rect baker. My noodles are always to short. I never had this problem with my other pan. Anyone else have this problem? Is there a longer noodle out there?
Click to expand...

I line the noodles up in the middle, then cut them in half and put them on the end...

Attached is my noodle arrangement - been doing it that way for about 10 years in that pan.
 

Attachments

Shannon ,
I don't see how this is a problem, wherever the noodles don't meet the ends of the pan add more CHEESE!!! :)
 
I love that there is an entire thread about noodles!! (PS: I love my carbs!!)
 
jenniferknapp said:
I love that there is an entire thread about noodles!! (PS: I love my carbs!!)
Click to expand...

Me too - caused a 9 lb. 6 oz. baby on my 2nd because I didn't watch my diet as well! They are my downfall when I have gestational diabetes...plain sugar - bring it on - carbs? - can't handle them.

But, I was SOOOO sick of behaving with #1 that I REALLY wanted some bread and pasta!

All ended up well in the end luckily!
 
  • Thread starter
  • #8
I am glad I could dedicate a post to noodles! I LOVE NOODLES! It killed me with each of my pregnancy that I could not have a ton of noodles due to gestational diabetes.
 
I had a chuckle when I read this post - I just made lasagna in the rectangular baker last night!
I arrange my noodles the same way Janet does!

BTW, can you guess what we're having for dinner tonight?? :D
 
And while we are on a thread about noodles, isn't it funny how kids won't eat some shapes? As if they taste any different.... if you look at me, you could tell I was never picky about mine :D
 
  • Thread starter
  • #11
My oldest son is like that. It drives me batty and I told him he was not my son. Then he told me he loved all pasta! LOL
 
mmm lasagna.
 
Ive never made lasagna in my baker - the sauce doesn't stain the stone??
 
pcchris said:
Ive never made lasagna in my baker - the sauce doesn't stain the stone??
Click to expand...
Nope, it doesn't stain! AND, you will be able to eat the corners cuz they won't be hard as rocks! Plus, you won't have to soak your burnt on lasagna pan for 3 days to clean it!! The first time I made lasagna in my stone, my Mom was there to help clean it out and THAT is what sold her on stones!!
 
pcchris said:
Ive never made lasagna in my baker - the sauce doesn't stain the stone??
Click to expand...

I also love doing lasagna in stoneware so much more than Pyrex. When I would do it in pyrex, it would always be runny with sauce. Not in stoneware!
 
Marg said:
I had a chuckle when I read this post - I just made lasagna in the rectangular baker last night!
I arrange my noodles the same way Janet does!

BTW, can you guess what we're having for dinner tonight?? :D
Click to expand...

Me too!!!!:eek: :D :cool:
My daughter and I made it last night and did the noodles the same way!! By the way, if any of you have the lid for the rectangle baker.... oh my gosh this is the only way to bake the lasagna!!! NO cheese stuck to the foil, it stays pretty and it tastes even better than when you just cover it with the foil. Also keeps it from getting to dark on the top and even if by some chance a few edges of the noodles get near the sides and stick out above the stone a little they won't get even a little hard! And let me tell you the way it helps season that lid! Love love love lasagna and love my rec baker/lid set for it!! If you have it try it! If you don't have it but have the deep covered baker, try it in there! Bet 3 noodles would be all you need but I bet it would be 4 or 5 layers and then you can try my roasting method! It is fantabulous!!!;) :) :D
 
I haven't made lasagna in FOREVER!! You all have inspired me. I was just thinking tonight that I needed to make some more meals to freeze and lasagna fits the bill!
 
jenniferknapp said:
And while we are on a thread about noodles, isn't it funny how kids won't eat some shapes? As if they taste any different.... if you look at me, you could tell I was never picky about mine :D
Click to expand...


That sounds just like my son. He will eat spagetti only on garlic bread. Then when I make my stroganoff he won't eat it unless it is made with the seashells. I would love to use other shapes just for the varity but if I want him to eat it I can't.
 
Tree said:
That sounds just like my son. He will eat spagetti only on garlic bread. Then when I make my stroganoff he won't eat it unless it is made with the seashells. I would love to use other shapes just for the varity but if I want him to eat it I can't.
Click to expand...
What about boiling some extra noodles when you make his type and bag up some portions just for him, I'm sure if you drained the noodles good and put them in the right type of freezer bags and froze them, then you could make what you want for the noodles and then just pull out a small bag portion for him, zap in the microwave, and top the stroganoff on his, but you have what you want too! Makes it where your not making a big fuss and everyones's happy!
 
Someone just told me that when she makes lasagna in her baker, the sauce is too runny but its not like that in any other dish she makes it in. I asked her how long she eats it after taking it out of the oven and she said 5 minutes. I told her to wait a little longer since the stone is still hot for 30-45 minutes AFTER taking it out of the oven. ANyone else have this happen?:confused:
 
does she boil her noodles first? I never boil mine and I buy the regular Bariila ones that are supposed to be boiled.
cheaper than the specialty ones and works just as well.
 
Teresa Lynn said:
does she boil her noodles first? I never boil mine and I buy the regular Bariila ones that are supposed to be boiled.
cheaper than the specialty ones and works just as well.
Click to expand...

I have no idea! Hmmm, really? You don't boil them first?
 
Teresa Lynn said:
I never boil mine and I buy the regular Bariila ones that are supposed to be boiled.
Click to expand...


Okay, I need your recipe! I love to cut a step here and there :)
 
jenniferknapp said:
Okay, I need your recipe! I love to cut a step here and there :)
Click to expand...


Thats what I was thinking Jennifer!!:D
 
Like most of the stuff I make I really don't have a "recipe" I just do it !

lasagna
Brown 1 1/2 # ground beef & 1 # Italian sausage (I prefer Owens)
Drain, saute with 1 large chopped onion
Combine 1 24 oz carton cottage cheese with 4 eggs, 1 container of ricotta, 1 cup fresh grated parmesan & 2 handfuls of shredded mozzarella, 4 cloves of minced fresh garlic and some dried parsley flakes.
In batter bowl I mix 4 cans of tomato sauce, 1 can paste, 1 1/2 tsp fennel seeds and Italian seasoning.
I alternate the layers in my pan with:
sauce
noodles
meat
noodles
sauce
cheese
I do this until I run out of ingredients Before it finishes baking I add more mozzarella
 
Yummy Teresa!! Thanks for sharing!!!:D Now You've made me hungry!:D
 
My family LOVES pasta. I tried not boiling my noodles once. Didn't work for me.

My lasagna noodles usually aren't long enough. I make a few extra noodles and cut these so they cover that last couple of inches. I've even split them down the middle to cover when I got some oddly skinny noodles.

Freezing works well with lots of pasta shapes. The microwave sometimes messes with the texture. My preference for heating pasta up is to place it in a colander and run hot water over it for a few minutes. You don't have to thaw the pasta first, but frozen pasta will take a few extra minutes.
 
So Rae, you're saying to boil the pasta because it DID not work for you?
 
Teresa Lynn said:
Like most of the stuff I make I really don't have a "recipe" I just do it !

lasagna
Brown 1 1/2 # ground beef & 1 # Italian sausage (I prefer Owens)
Drain, saute with 1 large chopped onion
Combine 1 24 oz carton cottage cheese with 4 eggs, 1 container of ricotta, 1 cup fresh grated parmesan & 2 handfuls of shredded mozzarella, 4 cloves of minced fresh garlic and some dried parsley flakes.
In batter bowl I mix 4 cans of tomato sauce, 1 can paste, 1 1/2 tsp fennel seeds and Italian seasoning.
I alternate the layers in my pan with:
sauce
noodles
meat
noodles
sauce
cheese
I do this until I run out of ingredients Before it finishes baking I add more mozzarella
Click to expand...


Mmm! Thanks, I will have to try this :)
 
We have it alot, where the noodles don't meet that is where I add all that extra cheese mixture. :)
I do add a little water to the cans to rinse each can maybe a tbsp or so and add it to the sauce sorry forgot to add that step.
 

Frequently Asked Questions

Why do my short noodles stick to the Rectangular Baker?

Short noodles can stick to the Rectangular Baker due to insufficient oil or cooking spray. Make sure to lightly coat the baking dish with oil or cooking spray before adding the noodles. Additionally, ensure that the noodles are cooked al dente before placing them in the baker, as overcooked noodles are more likely to stick.

How can I prevent my short noodles from clumping together in the Rectangular Baker?

To prevent clumping, toss the cooked noodles with a bit of olive oil or butter before placing them in the Rectangular Baker. This will help keep them separate. Stirring the noodles occasionally while baking can also help maintain their separation.

What temperature should I set my oven to when baking short noodles in the Rectangular Baker?

A good temperature for baking short noodles in the Rectangular Baker is typically around 350°F (175°C). This allows for even cooking without drying out the noodles. Always refer to your specific recipe for the best results.

Can I use broth instead of water when cooking short noodles for the Rectangular Baker?

Yes, using broth instead of water can enhance the flavor of your short noodles. Just make sure to adjust the seasoning in your dish accordingly, as broth can be saltier than water. This will add depth to your dish when baked in the Rectangular Baker.

What are some recipe ideas for using short noodles in the Rectangular Baker?

Some great recipe ideas include baked macaroni and cheese, noodle casseroles with vegetables and protein, or a baked pasta dish with marinara sauce and cheese. You can also experiment with different sauces and toppings to create your own unique dishes!

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