Easy and tasty recipe - I might try it with blackberry jam next time. I didn't have any tin foil on hand, so I was worried that I might have some trouble getting it out, but I used the baking spray that has flour in it and had no issues with the bars sticking.

Reviewed On: Sep. 14, 2009

Four stars as-is. It was good and very simple to make, but there are a few things I will tweak if I decide to make it again. First, I would add more sauce and reduce the ricotta to 20oz at most, probably closer to 16oz. I would also save some of the mozzarella to put on top of the pasta before baking. Some Italian seasoning wouldn't hurt, either.

Reviewed On: Sep. 14, 2009

Very good, standard ginger cookie. The flavors all blend really well together. I added some cinnamon sprinkles on top, which added nice color and a little extra flavor. I don't, however, think this recipe would work very well for rolling - it's pretty sticky. It does, however, work great for rounds.

Reviewed On: Feb. 21, 2009