Good baked pasta! I made a batch to go with Italian beefs (by Dick Pierce). Reminded me of a catered Portillo's night (if you are from Chicago, you know what I'm talking about!). My guests really enjoyed this (and had second helpings!). My bf didn't care for this at all (it's a texture thing...). I liked this, but prefer my mostaccioli recipe instead. Was going to make half the recipe, but at the last minute, I decided to make it all. I have TONS of leftovers!!! I was a bit skeptical about adding brown gravy, but you don't taste it (it blends nicely with the tomato sauce, cream, cheese and spices). My only change was to sub mild Italian sausage for the beef (personal preference) and add WAY more cheese (I spooned some pasta/sauce, then cheese, repeated these layers several times and topped all with more mozzarella/Parm). Baked for 30 minutes (covered with foil), but could have baked for 25 as the top was a bit crunchy.... Thanks for sharing this unique recipe!
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?