I made this pasta according to LP's review, layering like the suggestion and it came out very good like that, nice and moist, covered it too. I also used the ricotta/egg instead of the sour cream. However I give it 3 stars according to my "doctoring" of the recipe. I thought from the start that it would be bland - no spices, what's with that, onion is not enough!!!! So I added oregano and basil to the sauce and a few dashes of Louisiana pepper sauce, just 5 or 6. Mind you I DOUBLED the recipe to fit a large All- Clad turkey roasting pan. The result - bland sauce. I didn't add enough of the spices. My fault. But I also put 8 cups of mozz. cheese in this thing, no way 6 oz for a regular batch would be enough if you like cheese!!!! and the 8 c. I used was still not enough in my husband's eyes. (What can I say, he loves mozz. cheese). There will be a next time, but I think I will add more oregano and basil to the sauce, and a bit more hot sauce as I want to have a "kick" to the recipe. Made plenty, and I froze the rest, reheat frozen in the casserole covered at 350 for 1 hour. Good recipe - thanks!!!!
Was this review helpful?
0 users found this review helpful
I made this pasta according to LP's review, layering like the suggestion and it came out very...