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This is an easy, no bake casserole dish that is very tasty. I substituted fettuccine for the spaghetti (it's what I had in the pantry); the fettuccine seemed to better hold the sauce. The recipe as posted made four very generous servings which actually could be stretched to eight servings. Also, since the recipe is so rich, I used less parmesian cheese (3 oz) and ricotta cheese (6 oz). Like mac & cheese, this dish makes the grade as wonderful "comfort food".
A rich cheesy spaghetti dish that delivers on taste. We would personally add more bacon next time, but this recipe has the distinction of being the first ever pasta dish with a sauce of any kind that both our kids have ever eaten.. so WOW there is hope that fussy eaters can be persuaded. They are "seperate food" eaters and even ate the peas ! 5 stars instantly for this long overdue milestone in our house. Yes it is super rich and the cream punches up the calories, but for a change it's a delight. Please see my rating system: 5 excellent stars for a recipe we will be keeping near the top of the pile. Thanks!
This is really tasty and easy to put together. I added some halved cherry tomatoes and let them warm through before serving. Thanks for sharing Jules.
We really enjoy this dish. It is a bit different from other cream style pasta dishes in that it includes ricotta cheese for the sauce base. Because of the cheese it is a very rich dish that goes really well with green salad dressed in simple vinaigrette and white wine such as gruner veltliner that cuts across the richness. For those who do not care for very rich sauce, you may want to halve the ricotta. I plan to try that next time. The recipe went together very quickly and should appeal to children as well. Thank you Jewelies for posting this wonderful recipe.