>>21626374
Oven cooked pasta is almost always cooked within the sauce. The noodles absorb far more of the flavor then noodles that are simply mixed in after they are cooked. Please oven baked means you can top layer a cheese crust like in your very own image.

>>21626374
Less work to just dump the raw ingredients into the oven and let it cook there instead of putting care into everything while on the stove.

>>21626374
Crispy caramelized pasta edges are great

>>21626374
you boil it on the stove before you bake it.

>>21627611
Yea i’ve never seen someone make ziti with raw pasta

>>21626374
I think your question is really "why would you bother cooking pasta then baking it in a pan afterwards"?

And I agree. The baking just adds more time. Serve that shit immediately.

>>21627719
you can and if you do it right it comes out really good but you have to have meat and liquid (sauce) in with the noodles and you have to check to make sure the noodles are cooked. Usually a couple around the edges or if theyre exposed will get dry and crispy not in a gross undercooked way but in a sort of caramelized way thats actually really good.

>>21627744
>Perhaps he is wondering why someone would boil pasta before baking it in the oven.

>>21626374
That pasta looks atrocious.

>>21627744
But if you want a whole layer of melted cheese this is the only way to do it.

>>21626374

Here's how we make baked ziti:

>red ragu sauce, typically a mix of pork and beef with added bacon minced in
>>note: here is makes a big difference if you use a coarser mince than you typically find for sale
>preboiled ziti, the larger the better
>deep baking pan covered in baking paper
>mix the ziti with the sauce and mix in also about 2x raw eggs per portion, and a whole load of parsley
>drop in a pan
>bake for 1hr
>15 minutes before done, add loads of shredded cheddar on top
>let cool slightly before serving
>slice up and portion like a cake, the end result will be firm
>you eat with fork and knife but is sometimes also served as finger food during parties

This is authentic Mediterranean way of cooking baked ziti.

If you enclose in pastry, it's then called a timpano, a version of it anyway (the Italian version is inferior though).
Anyway, I like the non-pastry enclosed result much better.

>>21626374
Thank god there’s extra sauce.

>>21626374
so it goes crispy and golden

>>21629703
Ziti is Italian not “Mediterranean”

>>21626374
OP, that picture is horrible. The sauce has grease swimming on the top of it. The pan is inferior, and the top of the cheese is not even browned. The baked ziti has no ricotta in it, so not even sure why it was baked, but the pasta itself should be cooked long enough to kind of adhere to the sides, not flop around loose inside.

>>21629703
>>mix the ziti with the sauce and mix in also about 2x raw eggs per portion,
Why eggs with no ricotta?

>>21627751
>It didn't taste so good. Who wants to fry, next?

>>21629845
Tell that to my aunt, she made it

>>21629660
make a pizza while boiling the pasta and serve the pasta with the topping of the pizza

>>21629830
I'm not Italian and baked ziti is a staple in our household. Most "Italian" food is just a variation on common Mediterranean dishes.

>>21629849
Eggs is what gets you the best picture perfect sliced portions with structural rigidity.
Some people also love to add ricotta (in addition to eggs).
DESU, I prefer the meat only version with only a good melting cheese on top, but others in my family are definitely all for adding ricotta to the mix.

>>21630192
>Souse-chef, huh? At least you can
cook. Who are you?

>>21630351
>Most "Italian" food is just a variation on common Mediterranean dishes.
citation needed

>>21630365
>It doesn't matter who we are. What matters is the pan. No one cared who I was until I started cooking in Dimashq.

>>21626374
That "baked" pasta was previously boiled on the stove. I assure you.

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>>21629849
That's a fuckload of egg for a pasta dish. Honestly seems gross to me to have a bolognese sauce and pasta suspended in a quiche. No thanks on that one. I've had some regional Italian lasagnas with hard boiled eggs quartered within the layers, and that's okay I guess. But I don't want it all whisked in suspending other things in it.
I like quiche, just not with a meaty ziti at the same time.

If this is the pasta thread, I have some meat sauce I made left over but I don't really know what to do with it.
Noodles is the easiest and safest option, grate some parm.
/ck/ do anything with it?

>>21631121
Add garlic and peperoncino if it doesn't have it already and cook it with bucatini.

>>21631136
Never heard of it, but my local store does stock it.
It has what some people would call too much garlic, but I also have some pepero that I could toss in while cooking.
Seems like an interesting noodle.

>>21631148
Admittedly, if it's more of a chunky meatsauce you may have better results with something that can hold it better like fusilli/rotini. Basically you want something that will hold some of it inside.

>>21631226
It's indeed chunky, but I actually wonder if the bucatini holding the sauce while you get chunks might be good.
I only have enough for one dish so like I said I want to see if I can do something interesting.

>>21631105
When you mix it up raw it becomes like glue, but is not perceptible to taste and is not visible in the end product either. Hard boiled eggs in baked pasta are disgusting.

>>21631148
>noodle

>>21626374
Why is it always penne instead of actual ziti? Infuriating.

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>>21626374
I need this question answered and this is the closest thing to a pasta thread.

Ok, so the premise is this: generally speaking, when you're cooking something in water, adding it in at the start before the water is boiling ensures that it cooks evenly through as the water comes up to temp, whereas if you were to add something to already boiling water, the outside starts to cook first while the inside remains raw.

This is most noticeable when boiling potatoes -- starting them off in cold water makes them cook evenly, while throwing them into boiling water makes the outsides start to turn to mush by the time the center becomes tender.

Why then are you only supposed to add pasta to already boiling water, instead of throwing it in when the water is starting to come up to temp? It seems like you'd be saving cooking time by putting it in at the start. I've even done so, and noticed no adverse affects to my pasta -- it's doesn't become overcooked, nothing. It's practically identical to pasta cooked the traditional way, but people (namely italians) will start losing their fucking mind if you add the pasta to cold water.

What's the big deal?

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>>21626374
are you shrooming? pasta bakes are the bees tits

>>21631080
>What matters is the pan.
kek

>>21633476
sauce looks a little anemic and I'd cook it just a little bit longer for a darker crust, but looks tasty

Well Italian pasta is almost always finished in the sauce. The whole point of "el dente", undercooking the pasta slightly , is to finish it in yr sauce.

So baked pasta is just finished in the oven. Dries out a bit more. Personally I finish pasta in the wok and make Marco polo proud, but either way, the point is to finish the pasta

>>21633470
two thoughts:
you don't know the time it takes that the water needs to boil, this makes cooking time inconsistent
noodles aren't dense, what you observe in potatoes can be neglected

>>21633705
Ok, but if I periodically taste test a piece of pasta to ascertain its doneness, that ceases to be an issue. I end up doing that anyway if I add the pasta to boiling water, because the packages always say to simmer them for something like 8-12 minutes. 4 minutes can turn your pasta from al dente to overcooked. Plus, by adding the pasta to the pot and then the water, I can avoid wasting water by only filling the pot to just above the pasta-line, which is very helpful if I'm making smaller or larger portions