By LMillerRN on February 17, 2006
Photo by zobot
Photo by zobot
"This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months. To freeze, prepare the dish through step 4 ; let cool completely before covering tightly with plastic wrap and placing in the freezer"
Serving Size: 1 (299 g)
Servings Per Recipe: 8
"I couldn't find smoked chicken sausage or fontina cheese, so I used fancy chicken sausages that I cooked, then cut up. I also used swiss/mozz/parm cheese. Turned out great! The sauce was more work than I prefer, but was good! I might try with store bought sauce and spruce it up with 1/2 and 1/2 or something. My spinach clumped together when I cooked it with the pasta, I might cook it separately next time. Great recipe, and just enough different than regular pasta! Editing to add that we ate this from frozen tonight and it was great! I baked at 350 from frozen about 1 hour, then uncovered about 10 mins."
"This recipe is from "Everyday Food" magazine and it's great! I've made it with italian sausage, either crumbled and and browned or boiled then sliced. You can replace the heavy cream with 1/2 and 1/2 and let it cook a bit longer to thicken. I also put mozzarella on top - outstanding!"
"Very good. Made only half the recipe and omitted the spinach, but added twice as much cheese."
"I made this for dinner last night and LOVED it! I had Italian Sausage, so I used that. I also used jarred spaghetti sauce instead of the tomatoes. I will be making this again! Thanks for the keeper, LMillerRN!!"
"This is an excellent recipe! However, I did it the lazy way and used a jar of pasta sauce and frozen spinach. I also did not have any fontina so I used a combo of mozzerella and swiss. It is terrific! I will most certainly be making again. Thanks!"