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Baked Ziti IV

Reviewed: Sep. 29, 2007
I love this! It was the first meal I ever made and it turned out so good. I took the advice from other people and threw in basil and oregano in the onion mixture. I loved the smell of Rosemary in the onion mixture so much that I decided to add it to the top of the baked ziti before it went in the oven. SO good! I also chopped the onions into very little pieces and I couldn't even feel them when I ate it! This is a good thing because I hate the taste of onions and so does my sister! I saw that some users let it bake for 40-45 minutes. I mistakenly did the same and the top was a little burned--especially the corners. Not charcoal burned or anything like that, just the pasta was a little hard and the top of the baked ziti looked fried. Still, it was very good. And once we got through that top layer, it tasted like perfection. It's relatively easy to make. It only took me a while longer because it was my first time. Anyway, next time I'll only bake for the 35 minutes. I modified the recipe to serve 6 and it was still a lot. I also used all fat-free or skim cheeses/skim milk because I'm on a diet. It still tasted really good. I doubt you can tell the difference. Also, for those of you making the first time: use all the cottage/cream/provolone cheeses in your first layer! I made the mistake of assuming it was a "repeat each layer" thing and I didn't realize it until later. So, I dug up the top layer of the meat sauce and pasta to stuff the leftover cheeses below. S
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