I made the mistake of buying some gluten-free pasta that was not Tinkyada a couple of weeks ago. It was on sale at Henry's for a really irresistible price.
Unfortunately, the pasta itself turned out to be pretty resistible.
It wasn't awful. It just didn't hold up well. It turned to mush -- as I'd been warned that all non-Tinkyada gluten free pasta would.
I got to thinking about noodle kugel, and how it's kinda sorta like baked french toast or strata: Eggs and dairy and such mixed with starchy stuff and baked.
I had 4 ounces of the pasta spirals left, so why not make a small pasta pudding, kinda sorta like noodle kugel, for the Spouse?
So, I cooked the pasta. It was really nice not having to worry about cooking it for exactly the right number of minutes. If underdone, it'd cook some more when I put the eggy goo on it and baked it. If overdone, the eggy goo would disguise it.
Next, I tossed in some dried cranberries and some frozen ones. Mixed a large egg with 1/2 cup almond milk; dashes of cinnamon, nutmeg, & cloves; a splash of vanilla; and a tablespoon of raw sugar.
Poured the eggy goo over the pasta and baked it in the toaster oven at 350 for about 40 minutes.
It came out surprisingly good for being such lousy pasta. Looking forward to seeing if Spouse 1.0 likes it.