By far the best Baked Ziti recipe I have found and will continue to use it! Made it last night for the 2nd time to rave reviews, even my pickiest friends enjoyed it. And as other reviewers have pointed out do not eliminate the rosemary or sour cream, they add depth to the final product. The only change I made was to mix the cottage cheese and sour cream together before adding it to the layers.

Reviewed On: Dec. 14, 2009

I was looking for another stew/soup to use brussel sprouts in. I made a few adjustments when making it: I marinated the pork loin for 30 minutes before browning. Scooped the pork out of the pot and sauteed the onions, leeks, garlic and cabbage in butter for 5-7 minutes then deglazed them with a lager style beer. Let that cook off for a minute and then added a mixture of chicken and beef broth. I omitted the green pepper, as I felt it threw off the beautiful balance between the cabbage family and the lily family. Added frozen broccoli and cauliflower, brussel sprouts and spinach to the mixture as I was adding the pork back in. Dropped the potatoes in within the last 30 minutes of cooking, they gave it a really creamy consistency. Served this with a nice crusty French bread and lots of butter as I felt I got my vegetable quota in with this stew, YUM! Thank you Colleen for sharing your recipe.

Reviewed On: Oct. 11, 2009

The basic recipe was wonderful as other reviewers have said. The mixture of cheeses as well as textures with the onions, spinach and mushrooms was divine. The measurements were a little off (as other reviewers have said as well), this however worked to my advantage as I had to make 14 quiches for a brunch of 105, yesterday. It looked beautiful as it was being served, so thank you Bailey for sharing. Things I changed as I was working it: Lessened the butter and added a little olive oil while sauteing the onions; Added a bouillon cube and garlic powder as I was sauteing the spinach to lessen it's moisture level; Used garlic powder instead of cloves of garlic; Did not use any extra salt as I felt that the cheese added enough saltiness to the dish and finally I pricked the defrosted pie crust with a fork before browning it in the oven and baked it for 6 minutes before adding the filling.

Reviewed On: Oct. 11, 2009