This was too fussy for a fast, weeknight meal. I used canned spaghetti sauce, instead of making my own. I used grated part-skim mozzarella, Italian turkey sausage, and part-skim ricotta, and used Dreamfield’s penne, to help with the carb load, and to add more fiber. I followed the recipe as written, other than making my own sauce, and it turned out tasty, even though it was a healthier version of the original, and cooked much faster without all the fuss. Will make again!
Very good recipe. I increased the fennel in the sauce by a 1/4 teaspoon, threw an extra clove of garlic, and lowered the temp to 375. Came out to be a tasty meal that we all enjoyed!