Oh, by all means, use whatever you have! I would just use the thick spaghetti, if it were me.

I would use the thick spaghetti. You can use a fettucini alfredo sauce on any pasta, in my "humble" opinion. :)

What time will it be ready? It sounds like a good plan to me. :)

Moni

I would use whatever I had on hand.

I'd use the thick spaghetti noodles...then for presentation garnish with a few of the grape tomatoes sliced in half, sprinkle with parsley (if you have it)and Viola! I really love the tomatoes on a creamy sauce, it just seems to lend a more refreshing flavor :)

I have this recipe that I saved, but can't remember where I got it.

BAKED ALFREDO WITH CHICKEN
6 or 7 lasagna noodles

1 jar Bertolli Garlic Alfredo with Aged Parmesan Cheese Sauce

2 cups chicken, cooked and diced

1 cup grated Parmesan cheese, divided

Freshly cracked black pepper

Preheat the oven to 350 degrees. Lightly coat a 9-by-13 casserole dish with cooking spray or olive oil. Boil noodles in well-salted water until done but not overcooked. (Some people rinse the noodles in cold water; I toss with a tad of olive oil and spread out on wax paper until all noodles are cooked.)

Put about 1/3 of the jar of sauce in the bottom of the dish, then cover with noodles. Top with half of chicken and half of cheese. Repeat, then coarsely grind black pepper atop the dish to taste.

Bake about 20 minutes or until top is golden and dish is heated through.

Tip: Make sure all the edges of the noodles are covered with sauce to prevent them from drying out and becoming rubbery. I do not recommend stacking this ahead of time, refrigerating and then baking. The chicken likely will cause the sauce to break and become watery.

I did use the thick spaghetti. It came out fine, no one noticed the "wrong" pasta. I did add some frozen peas, cause that's the way DH likes it, and so do I. Thanks for the opinions and the recipe from Country Bumpkin. .This is why I lOVE Kitchen Table Pwople!

Pasta is, well, pasta! Generally it's the same ingredients just cut or extruded differently. One time I decided I wanted lasagna. Was out of lasagna noodles so I figured, pasta is pasta, right? I had a 5# bag of spaghetti in the cupboard and it seemed foolish to make a trip to the store for another type of pasta when I had so much here now. So I laid out a layer of spaghetti noodles, assembled the lasagna, made the layers and it stuck together from the starch, much like lasagna noodles. Worked just fine. Was that "wrong"? I'm sure someone will say it is, but you know what? From the first "bite of the apple", every recipe can be looked at as "wrong" since it hasn't been "the way we've always done it". Recipes are guidelines in an experimentation process.

I happen to enjoy braised ribs, which many aficionados would say was "totally wrong", and I like my ribs to be fall of the bone tender, which they also say is wrong. To them, I say K.M.A!

It's experimenting with food or developing new recipes. It's not like putting the toilet paper on so it comes off the bottom of the roller.... now THAT is just plain WRONG!!!

One word: Tetrazzini

As Cynic has already pointed out the shape of the pasta is not going to affect the taste of the pasta. Subing a round noodle for a flat noodle won't make a difference. Some shapes hold sauces better and some are design for filling.

Spaghetti with Parmesan cheese sauce is a classic dish. Peas mushrooms and/or poultry are commonly added to Tetrazzini.

The only thing to watch out for when substituting various pasta in a dish is whether the pasta is whole wheat, or has had fruits, vegetables squid ink, or herbs added to it when it was made. That can through off the taste greatly and make for a mismatch with some sauces.

Here is a link that might be useful: Tetrazzini

It's experimenting with food or developing new recipes. It's not like putting the toilet paper on so it comes off the bottom of the roller.... now THAT is just plain WRONG!!!

Cynic, once again, you are my hero!

Oh, Caroline, Caroline, Caroline... You're going to give me a swollen head! And I get called a fathead enough as it is!

Oh well, thanks for the compliment. I'm off to slay a dragon now. Care for some dragon ribs & pasta??

I'll take some of your dragon ribs and pasta as long as it doesn't have any squid ink in it. ;^)

Shirley

Squid ink pasta dishes would only be found in nice upscale restaurants.

Usually paired with light seafood.

But squid ink can also be used in the sauce and served on plain 'ol semolina pasta.

{{!gwi}}

Anyone ever made "Back and White Lasagna"?? Black squid ink lasagna noodles with a white cheese sauce and filling and cracked black peppercorns on top. Yum.

Oh, Dilly Dally. THAT looks just plain Wrong, as Cynic was touting about his toilet paper.

Now, Cynic......EVERYONE knows that the toilet paper is supposed to go under the roll. Much easier to grab the tail that is hanging down, underneath. So there. Pttthhh!