I made a ground-chicken skillet in an attempt to incorporate rice pasta (Glutino Brown Rice Fusilli). I followed the package directions for the fusilli (LOTS of water, check it carefully, rinse with cold water and add a bit of oil to the cooked pasta to keep it from sticking) and chilled it while I improvised a Typical Treehouse Skillet Meal: ground chicken, green peppers, mushrooms, half a can of hot-and-spicy spaghetti sauce. When the skillet mixture was done, I added as much of the pasta as I thought we'd eat (not the whole package), and let it heat through. We ate quite a bit of it, thought it was good, but did have leftovers.
And there I learned my most important lesson about how rice pasta differs from wheat: the reheated leftovers had the texture of mush.
But isn't lasagna always better the second time around?
(Graphic downloaded from DesignStop.com.)