Quote:
Originally Posted by Jima64
We are using this recipe this week also and will adjust it a bit for some crumbled Italian sausage. Will probably adjust the cooking time for fresh rather than frozen.
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Yes, I kind of eyeball it judging it once it starts bubbling. I find if I cook the fresh pasta for about 5 minutes first that the texture of the noodles is better in the dish. That way it keeps the dish moist instead of taking moisture from the sauce to cook the noodles. I actually made this dish this morning. I will take it out of the fridge about an hour before I plan to put it in the oven to take the chill off before I put it in the oven.