This recipe was SO simple and really tasted delicious! Glad I found it!
This recipe is "easy" but I can't say that I cared much for it as it was. Sooo...
I browned up about 1/2 lb of lean ground pork to add a bit of protein value, and then added the sauce to it. Speaking of sauce, I like the Newman's Socarooni sauce.. but for a pound of pasta, two pounds or ricotta and a pound and a half of mozzarella.. a small jar of sauce simply wasn't enough to hold the balance.. so.. I doubled it. I also added a few good twists of black pepper, some crushed red pepper flake and some Italian-blend seasoning to the cheese mixture before assembling everything. I also took the cup and a half of cheese for the top and tossed it with a bit of Parmesan and a tablespoon and a half of olive oil (to eliminate the long stringing stretches of cheese when serving this beast.) before I layered it over the ziti and sauce. I increased the oven time to about 40 minutes to give the cheese a good brown and bubble character, and the second go at this dish turned out much better. My kids love it this way, so I'm not complaining.
So easy and sooo good!!! I made exactly as written, except I added about 4oz more pasta sauce to the top, than called for (that's the was the kids like it). This is a keeper! Thanks Plasic Chef!!!
This was pretty good! I halved the recipe, but used only 2 cups mozzarella and 15 oz ricotta. It was still plenty of cheese. I do think it could've used more sauce, it kind of disappears amongst the ricotta. Definitely add spices! Salt, pepper, red pepper flakes...throw in what you like. I baked it for 35 minutes to add some color to the cheese. Yum yum ;)
It was easy to make. Only thing is it is BLAND. Thinking maybe next time put some parsley leaves into it, something to give it more of a taste. Other then that, it was alright.
This was very easy to put together, and turned out just wonderful. We needed to add a lot of salt and pepper to suit out taste buds, but other than that I would not make any other adjustments the next time I make this. The ricotta cheese really makes this dish delicious. Yummmmmy!
Very easy, very good. I used cottage cheese because I already had it in the fridge. Thank you :)
I tried this recipe for the first time while on vacation. I had only a few minutes in a WalMart to shop for everything I would need so this recipe looked like a winner. I halved the recipe and used whole wheat pasta which came in a smaller box than 16 oz. I purchased part skim ricotta - 16 oz. I also only purchased 2 cups of part skim mozzarella so I had to make do. For the pasta sauce, I used Paul Newman's Socarooni sauce. I served this with a caesar bag salad and tomatoes with fresh basil and some of the shredded mozzarella. This fed 4 people very well. Very easy - almost TOO easy to be as good as it was!