This sounds so good, however, what kind of pasta is "ziti?" My markets don't carry anything by that name, They have penne pasta and rigatoni pasta. Can I substitute?

Reviewed On: Jan. 23, 2008

I followed this recipe exactly and was disappointed. I added olive oil to the crumb mixture because it was so dry it wouldn't stay in the caps,. Also, I oiled the baking dish. However, 10 minutes was not near enough time to cook the mushrooms. I covered the pan w/ foil and tried another 10 minutes--still not enough to cook them till tender. So, I ended up putting them in the microwave. I would not make them again.

Reviewed On: Apr. 18, 2007

My family has been making a similar recipe for as long as I can remember, always at Christmas time. My family is Sicilian and to us they are called "Cuchidata." The difference is that we grind a mixture of dried fruits (figs, raisins, candied orange and lemon peel, pineapple, candied cherries, etc.). Then, we flavor it with bourbon and let the mixture sit for a day or two. They are absolutely delicious and freeze beautifully.

Reviewed On: Jun. 12, 2005