Flavor-wise, this is great. I added a little dried mustard and onion powder. Next time I might add one less egg, just to see how the texture changes - there was a thin layer of pure custard on top that I wouldn't mind getting rid of - but we were all happy with this. As for the method, I used the same method I use for baked ziti in the slow cooker: I rinse the uncooked pasta and add it with the other ingredients, then cook on high for approximately three hours. This works well for me, but I work from home and can get away with three hour slow-cooker recipes, which I realize that not everybody can. Thanks, we'll make this often!
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Flavor-wise, this is great. I added a little dried mustard and onion powder. Next time I might...