Barilla delivers a sauce that's light and uncomplicated, perfect for warmer weather. We all enjoyed it, and guest comments were favorable for it being "not so heavy" as other pasta sauces. I felt it was lacking a bit in flavor, but that's what's nice is that it leaves room for the additional tweaking so many of us do to suite our tastebuds. I steamed two bunches of fresh spinach just until wilted, in lieu of frozen. I highly suggest you ration your sauce by using only 1/2 cup in the bottom of the pan, and pour conservatively between layers to have enough for the top. By the time I got there, it was a little sparse and on the dry side. Also, it is in my opinion baking it at 375 is too high. 350 works great, and prevents the chance of burning/hardening your noodles. I will definitely be making this again, with minor adjustments.
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Barilla delivers a sauce that's light and uncomplicated, perfect for warmer weather. We all...