re: Pastalaya, Jambaghetti or whatever you want to call it (with pics)

No...browned everything down, added a quart of water for each lb of pasta (this was only a pound and a half of noodles), cooked, with the lid off, until the pasta was tender, and w/ pretty much all of the stock gone, took it off of the fire and then let it sit, w/ the lid on for thirty minutes,

You'll need to stir, a lot, to keep the pasta from sticking.