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Cooking the ground beef first also gives you the option to pour off some (or all) of the fat that renders out to keep the sauce from becoming too oily.. Do I have to boil pasta before baking?.There are certainly "no-boil" baked pasta recipes out there specifically written for using dry, uncooked pasta; these are usually saucier than would be the case if the pasta were pre-cooked, with enough liquid that the pasta can cook in the oven.

For other recipes, the pasta is at least partially cooked before the casserole is assembled and goes in the oven.This is often achieved through par-boiling — cooking the pasta until it's semi-done, and letting the rest happen as it bakes in the sauce so it doesn't end up too mushy.Some people like to soak the dried pasta in water for about 30 minutes instead of par-boiling, which achieves the same goal of partially rehydrating the pasta.. Notes from the Food & Wine Test Kitchen.

shapes would work well here, too, like fusilli or orecchiette.And almost any relatively soft, mild cheese could be a tasty substitute for the mozzarella — try Fontina, or even Gouda or Havarti.. How to Safely Defrost Ground Beef.

This robust dish with its meat and tomatoes calls for a gutsy red wine from Italy.

A Chianti Classico Riserva's medium body, dried-cherry flavor, high acidity, and moderate tannins will fit the bill perfectly.. Cook Mode.Crispy Fish with Sweet-and-Sour Sauce.

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary.Grace Parisi’s version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.. Get the Recipe.

Shrimp Boil with Spicy Butter Sauce.In this especially delicious version of a classic shrimp boil, the seafood is simmered with lemon, garlic, and a touch of Old Bay seasoning.