Well, I would start by saying that this recipe is a little gem. I admit that I am not a good cook but I can follow a recipe with the best of them. It seems to me that too many recipes are over-thought and get lost with unscessary things (ingredients). Then, I see people senselessly critiquing with silly comments which I think they just have to mention because that's the way they make a certain dish. For me though, it's important to keep it simple and when simple is tasty, you have a winner! This was a delight to make and as tasty as I could ever hope for and will be my go-to from now on..... thank you so much for sharing a wonderful pasta delight!
Yours truly, Chuck WagonRead More
A pretty standard, basic recipe. As others have mentioned, you really should add an egg (or 2!) to the ricotta cheese, as well as salt, pepper and herbs (parsley, basil and/oregano or potentially other flavors), would make this much better, if slightly less "speedy". If you want really speedy, cut the ground sirloin out. Either make it vegetarian, or use a jarred sauce that already includes meat. Better yet, make your own meat sauce in advance, can it, and have it ready whenever you want to make something like this.Read More
Delicious! I had always made this dish with an egg but I guess you don't need one because this was perfect. Can't wait to have leftovers tonight.Read More
Made it tonight for dinner - excellent and very easy to make. One thing I changed is that I mixed the ricotta cheese with one egg before adding it to the pasta. Makes it smoother and less likely to become gritty in the recipe. Note - makes it extra important to be sure it is heated thoroughly, since the egg is the only raw ingredient as it goes into the oven. Great recipe, would make again for sure.Read More
What oven temperature do you cook this??? I can't find it anywhere.Read More
Quick and delicious recipes!Read More