I was making chicken tikka masala and was looking for a potato side dish. Having all the ingredients in the pantry made this the perfect selection. Well, I didn't have tumeric but thanks to the tip from a previous reviewer, I saw that my curry spice contained tumeric and so just used a heavy hand. The sea salt adds a nice texture. I made extra to try them the next day but there weren't any left!

Reviewed On: Oct. 5, 2008

Really good. And like almost every other review mentions, it makes a ton. I made one pan this evening and froze the rest. So for two people, I think this recipe makes 7 or 8 meals. Can't beat that! I didn't have italian seasoning so used basil, oregano, and a garlic mix instead (lots of garlic for me). I mixed the sausage in with the ricotta but had a little difficulty spreading the mixture over the pasta; it tended to clump rather than spread evenly. It all turned out fine after baking. Personally, I think it could have used a little more sauce so perhaps I will adjust the proportions next time (i.e. slightly less pasta). I really liked the browned cheese so I'd recommend the original oven time of 40-45 minutes. This goes very nicely with red Zinfandel and italian bread. Thanks for the recipe!

Reviewed On: Sep. 30, 2008

Tasty and opened my eyes to the possibilities of tofu. Having never cooked with tofu before, I followed other reviewers’ advice to press out excess water, freeze, dip in flour/egg/breadcrumb, and pre-bake. That was very helpful but I think next time I’ll brown it in oil instead of the oven for a different texture. I look forward to making this again.

Reviewed On: Jan. 12, 2008