Great dish with many changes! I used cooked sliced chicken breast instead of ground beef. Also used 1 pound rigatoni for the pasta. Here is the rest: Combine hot cooked pasta with butter; stir until butter melts and coats pasta. Add 1/2 cup Parmesan cheese; stir to coat. Put thin layer of sauce in pan and then arrange pasta in an even layer on top. Spread ricotta cheese over pasta. Add half of sauce. Sprinkle with 1/4 cup Parmesan cheese. Add browned ground beef or chicken, then mozzarella cheese and remaining Parmesan cheese. Top with remaining pasta sauce. Bake 45 minutes or until bubbly in middle. Let stand 10 minutes before serving.

Reviewed On: Sep. 30, 2010

I love this soup! Now I did make some changes- mainly bc I had a nice hambone leftover from Christmas. I cooked it on low with just the ham bone, black beans and chicken broth (3 tblsp of chicken base and water) for 3 hours. Then I added the rest of the ingredients and cooked for another 2 hours. The beans were perfect- no need to puree them at all.

Reviewed On: Dec. 27, 2009

I made it as above (well, I had an extra cup of rhubarb- so I just dumped it there too). Fantastic!

Reviewed On: May 8, 2009