help with mini pasta bakes

There are traditional Italian pastas in crusts, mostly feast foods. The fillings are highly flavored to overcome the blandness inflicted by pastry+pasta. These are southern dishes. It frankly wouldn't have occuured to me to try to make a form or shape of sauced pasta with only grated cheese to hold it together, and I don't see this working unless you convert it to a sformato. A sformato uses a savory custard to hold together disparate ingredients, and can be served with a sauce. I haven't worked on pasta sformati yet, but have done some with dried or stale bread as well as more conventional ingredients. It works quite well to oil or butter the form and dust with grated cheese, but you don't then turn it out, but serve it like a souffle'. As Ophelia pointed out, you can make a pasta frittata, although it is usually reserved for children. (there is no good reason for that excpet that Italians think leftover pasta inedible) That isn't baked, but cooked in a heatproof frying pan and then run under the broiler to cook the top, or flipped with varying degrees of disaster (I find) and finished on top of the cooker. At the moment, I won't work on this, because I need to diet. But perhaps I'll take a stab at it when I am thinner?