Rosemary really makes this recipe; don't bother with it if you're going to omit it. Fresh rosemary is soft & gets softer when sauteed with the onion so it works well in soft pasta; no worries over the pine needle effect of dried rosemary. Sour cream is also something not to be dispensed with in this recipe. Here's how I made mine: chopped onion and sauteed with rosemary, Italian seasoning, garlic powder (out of fresh garlic)& black pepper; set aside. Then Sauteed 1lb each ground beef & sausage with seasonings listed above & added two jars of sauce --no idea how you could do with less sauce. I cooked the ziti, strained, then poured back into the warm pot. Mixed sour cream, ricotta and parmesan cheese together in a bowl (I used 8oz = half a large tub of fat-free Breakstones sour cream, and 16 oz = half a large 2lb tub of part skim ricotta cheese). I then mixed the ricotta/parm/sour cream mixture into ziti in the warm pot & added onions and rosemary with it; just incorporates better this way. I layered the bottom of the pan with meat sauce, then ziti, then used a whole package of Sargento provolone round slices, plus two more from a second package, to completely cover the ziti layer. Then added more sauce, then remaining ziti, then more sauce, then covered the top with a whole 2-cup bag of mozzarella cheese. Baked for 45 minutes at 350 with a cookie sheet under a deep casserole; no idea how a 9 x13 would work here. This has such great & unique flavor. I'd be a "made woman" if To
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