I ended up not adding the tomato sauce as it was not dry to eat once done. the cheese is absolutely necessary though otherwise it would be boring. the meat is a lot of the flavor but since there was little oil or fat the cheese has to provide that. otherwise the pasta would be bland and too plain. it would bank on the seasoning for all its flavor which isn't quite enough.
although it's the garlic and parsley that make it taste so generically and easily "italian"
i did add a small amount of water before sticking it in the oven despite the meat and pasta already being fully-cooked. the oven melts the cheese and the cheese sort of blends it all together into one dish, like smoldering.
it was overall very easy to cook, which is why its featured on foodnetwork.com. they're known for posting simplified recipes that make anyone feel so "cheftastic" I've never made this before and i substituted a lot and left out things and it still tasted really good, but I always alter recipes anyway. I can't help myself.
I also threw on some broccoli florets since i love and the meal needed some more green. Also we had some jalapeno bites because Dan wanted them. more cheese…mmmmm
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