This comes from 12 Tomatoes, which they got from Happy Go Lucky Blog. I have to grade this recipe a C just because the amounts of liquid and bake time was way off. I made half and needed an additional 1/2-3/4 c. of water and 22 minutes bake time, so this took 62 minutes in a 9"x2" square stoneware dish. I learned that the hard way when I made this for the first time about 1 1/2 weeks before the second attempt and had to keep opening the oven, letting all the heat out, to add more water. So this time I started with more water, and extra seasonings.
The flavor of this is good but that will depend on which store-bought pasta sauce you use. The topping uses both mozzarella and Parmesan cheese but far more mozzarell. I left out the breadcrumbs. This needs at least equal parts of each cheese since mozzarella is practically flavorless and Parmesan is full of flavor. I added, for half the recipe, 1/8 t. each dried oregano and basil just to give it a little more flavor since the sauce gets watered down, literally. I'm not sure what the purpose was in covering this with foil for just 20 minutes. The liquids are barely warm at that point. I was going to do this on the stove top and wish I had since it's easier to monitor things. Before baking this I baked a boneless skinless chicken breast and shredded it while the pasta baked. After about 54 minutes, when the pasta was almost finished, I added it to the dish, then topped the pasta with cheese. So what should have taken up to 45 minutes according to the recipe took me 62. If you read the comments at Happy Go Lucky Blog you'll see many people agree that there wasn't enough liquid and they had to add more.
I grade this a C. I would make this again but on the stove and will transfer it to the oven to melt the cheese.
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