This tastes very similar to a great lasagna if you use your favorite sauce. (My favorite is the Classico Four Cheese sauce, to which I add minced garlic and a bay leaf while I simmer it in advance.) To be honest, I hate mushrooms and therefore omitted them. I likewise used mini pepperoni slices because I had those on hand already, and stirred them into the pasta/sauce mix so they would not burn or curl up. The other thing I changed was that I mixed some of the mozzarella (which I was running low on) with some ricotta cheese I had on hand, added some Italian seasonings to it along with a beaten egg and some more minced garlic, and then dolloped this mixture into this dish, topping it all off with the remainder of the mozzarella. I highly recommend this method for the cheese, especially if you love garlic like I do. This is a highly adaptable dish I will be making again and again.
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This tastes very similar to a great lasagna if you use your favorite sauce. (My favorite is...