This has become my "go-to recipe" for when I need to take a dinner to friends. It freezes so well and it makes so much that it leaves plenty of leftovers for another meal. Whenever any of my friends have a circumstance where they know I'll be bringing them a meal they get excited because they know they're going to get "Jenny's Pasta Bake" (as it is now known in my circle of friends)... I just wish I could take the credit for this wonderful recipe! My only suggestion would be to use a deep roasting pan or two average size casserole dishes as it does make a lot of food!

Reviewed On: Sep. 28, 2009

These are so great! I take them anywhere I'm asked to bring something and they are always the first item to disappear from the table. The only changes I make is I use walnuts instead of pecans and I sub the water for 1/2 Tbsp. vanilla and 1/2 Tbsp. water. I've also added nutmeg and cloves to the sugar and cinnamon mixture and it adds a great flavor. I don't feel there is a need for a second egg white like some users say if you are, in fact, only baking one pound of nuts. They are crunchy, delicious and are not only great for snacking but are also wonderful in salads!

Reviewed On: Sep. 28, 2009

I come from a British family and we were all thrown off by the mustard. My mom and aunt had never seen the mustard rolled directly into the roll (and they've eaten plenty of sausage rolls in their time) and much preferred the mustard as a condiment to dip in. We always just roll the sausage up in the puff pastry and bake... you just can't go wrong with simple. They're so good you can't eat just one... or two. Thanks for the idea of the mustard, I'll be making them both ways from now on.

Reviewed On: Jul. 12, 2009