I've made this twice now, and definitely followed the advice of other reviewers. I use 15 oz ricotta, 8 oz mozzerella, and 2 24-ish oz jars of spaghetti sauce. Last time I made it I also used rigatoni instead of ziti since the rigatoni had ridges instead of being smooth, to adhere to the cheese. Also I layer it, by mixing the pasta, egg, ricotta, and mozzerella all together, then add a little seasoning (basil is good), then also add just a bit of sauce, to keep the ricotta from being bland and dry. Then in the pan I start with one jar of sauce, then the pasta mixture, then top with the other jar of sauce, then just a handful or so of Italian cheese or whatever I have around. Bake for 30 minutes. I also made a little extra sauce for dipping/topping with a jar of tomato sauce that I warmed up, seasoned, and weakened with a bit of water some olive oil. Helped with the dry bits of the pasta. The recipe was a great base, but doing it my way has made it simply delicious! I think I will try it with meatballs or ground beef sometime.
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