As is, I'm rating this recipe a 3 star. I made as following: used a whole package spaghetti ( which is 16 oz, not 8 as stated here), subsituted almond milk for stock and tripled the amount for the sauce. **In past experience this much pasta needs 4 cups sauce in order to not be dry after baking.** I also added nutmeg, white pepper and thyme to the sauce. Also added 1/2 cup Fontina cheese to the mix. I sauteed fresh shittakes and julianned Italian zucchini ( like to sneak in any fresh veggies I have in all my dishes). I Added this to the finished sauce and then poured over cooked spaghetti and combined. Final touch, last 7 minutes of baking, I hit broil (500) and got a nice crispy top because my husband likes it that way :) Results? Let's just say even full, I had trouble stopping myself from going in for seconds!
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As is, I'm rating this recipe a 3 star. I made as following: used a whole package spaghetti (...