I've never used one, but I understand that convection ovens can be used for recipes created for regular ovens by adjusting the temperature/cooking time. If no-one pops up with actual experience on the subject, this looks fairly comprehensive. This would probably extend your pasta capabilities to pasta bakes and lasagnes, both of which reheat really well and make excellent cold weather food. See if there are 'oven-ready' lasagne/pasta options (the packaging usually specifies that the pasta sheets don't need to be boiled before baking, you can just pop them straight into the lasagne from the packet while they're still dry) in your local stores, I often use them for lasagne when I'm low on spoons. I also don't worry about the crazy layering many people like to do with lasagne and just do one or two thicker layers, to make it more manageable.
Pasta bake style dishes might also help if you find you have to fuss a little to get the pasta as well cooked with the microwave as you would on the stove. You could pre-cook a batch, and then when you re-do it in smaller portions for the bake style recipe it'd finish cooking the pasta for you. The grill setting on your oven would also probably warm/crisp a pasta bake and melt any cheese on top quite nicely, for a texture that's less microwave-y.
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branchandroot
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Date: 2010-09-10 02:49 am (UTC)Pasta bake style dishes might also help if you find you have to fuss a little to get the pasta as well cooked with the microwave as you would on the stove. You could pre-cook a batch, and then when you re-do it in smaller portions for the bake style recipe it'd finish cooking the pasta for you. The grill setting on your oven would also probably warm/crisp a pasta bake and melt any cheese on top quite nicely, for a texture that's less microwave-y.