Page 243
Originally posted 5/24/2020
I made a half batch and it is plenty for the 2 of us.
It’s got the expected ricotta filling, twist is it also has cream cheese in that layer which works well. Side bar – debate on whether cottage cheese instead of ricotta is acceptable rages in some circles. I prefer ricotta but in a pinch wouldn’t turn up my nose (too much) at cottage cheese as the filling.
What doesn’t work as well as I would like is moisture level – the pasta goes in uncooked and sucks up a lot of the liquid leaving it a bit dry. That could be easily solved by adding some tomato sauce into the meat as it cooks. Not too much, just enough to moisten it up a bit.
The other nice little surprise is it uses regular mozzarella as well as fresh mozzarella. So you get 4, count ‘em FOUR, cheeses in this little gem. Well, this big gem.
