Question For Pasta Lovers..

Rascal

I'd like some advice on baking a pasta dish. I have Penne, sauce (tomato) and sausage, along with
Parmigiano Reggiano and Asiago cheeses. If I combine the pasta, sauce, Asiago, top with the Parm/Reg and bake until browned/bubbly, would this be a good idea? I'm just not that familiar with Asiago and wonder how it might work ala Italiano! Thanks for any help!!~~

Mickey

Is the pasta pre-cooked or is enough juice in that to cook pasta?

Rascal

The pasta will be pre-cooked (al dente) as will the sausage. I'm just wondering if the cheeses I plan on using will work. Thank you for your help..

Florida Grillin Girl

Mickey has a good question. I you are baking pasta, boil it first, and drain it slightly before it's done, or else it will be very overcooked in the baking process. Asiago is good, but it's a hard cheese, if you want lots of melty browness on top, maybe get some mozzarella cheese and mix the asiago in with that.

Egg or oven?

Hungry Celeste

Assuming you have the (more common in the US) hard, dry Asiago, it will work just fine. It is less assertive than Parmesan, with a similar texture/melting properties. It will brown and crisp on the surface of a pasta dish...if you like darkly browned, crispy cheese, go ahead and sprinkle it on at the beginning of cooking. Me, I'd mix the Asiago into the pasta and reserve the (freshly grated, good quality) Parmesan for sprinkling atop the dish after it is cooked.

fishlessman

asiago is mixed with parm and romano all the time, all very similar

Boilermaker Ben

The pasta should be a little undercooked before you bake.

Asiago will bake similar to the parmigiano. If you're looking for gooey, add a firm mozzarella (not fresh), provolone or jack.