I made this according to the recipe, but ended up using 12 oz pasta when I saw how much of the cheese mixture there was. At the last minute, I also decided to stir the pasta and cheese mixture together, with the sauce layered in the middle and on top and with extra mozzarella on top. We all liked this pretty well, but the nutmeg was quite strong and obtrusive. If I make this again, I would cut the amount of nutmeg in half so it would just add a little bit of pleasant nutmeg flavor. Update: I bumped my rating up another star to 4 stars because the nutmeg flavor balanced out after a day in the refrigerator and the leftovers were actually really good! I'd still cut back on the nutmeg next time to 3/4 tsp, though.
I'd also like to note that the sauce recipe is quite good for something so quick. Usually I only like spaghetti sauces that have simmered for a few hours. I doubled the sauce part of the recipe (and added extra basil) and froze half of it for quick dinners of spaghetti later. It didn't take any more work, so why not?
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I made this according to the recipe, but ended up using 12 oz pasta when I saw how much of the...