We loved this. The only changes I made were adding nutmeg to the ricotta mixture, used shredded mozzarella, only using 1 tsp salt in the sauce, and 1/4 cup water. I couldn't find 6.5 oz cans of tomato sauce, so I just used one 15 oz can. Yesterday I made the sauce and used about half of the recipe in a 13 x 9 baking dish, cooked a box of Rotini pasta, put it in and stirred up, then covered with parmesan cheese and mozzarella. Then I covered with Reynolds non-stick foil and cooked for 25 min. Then I took foil off and baked another 15 min. This is delicious as well. I'll freeze the other half of this batch of the sauce. I think this is wonderful for any Italian pasta dish using a tomato-based sauce.
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We loved this. The only changes I made were adding nutmeg to the ricotta mixture, used...