Oh my, this may be the best recipe I've gotten off of allrecipes.com! I made it today for out of town guests and they all raved about it (including my friend's 7 year old daughter). It was so easy to put together, I'd recommend this dish anytime you have to feed 6-8 people and don't want to be chained to the kitchen for hours. Like others, I made changes, but I think the secrets are to use really good pasta sauce and reducing the cheddar cheese by adding an equal amount of Italian blend shredded cheese. My guest commented immediately the about the cheese.
For the sauce, I used a high-end brand of tomato-basil sauce. Look for any brand that doesn't have preservatives or ingredients that you can't pronounce. I used ~36 ounces of sauce and a little less pasta (~14 oz.). Even using a good sauce, TASTE it as you are cooking to see if the flavor is to your liking. I added additional basil, rosemary and a little bit of red pepper flakes, but this all depends upon your palate.
Also, I added 1/3 of a cup of ricotta cheese to the sour cream/cream cheese blend and used chive cream cheese instead of chopping green onions. Instead of cooking spray, I mixed butter into the hot pasta to keep it from sticking.
Was this review helpful?
5 users found this review helpful
Oh my, this may be the best recipe I've gotten off of allrecipes.com! I made it today for out...