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Baked Ziti II
May 29, 2007

This was amazing! I added 1/2 lb. ground italian sausage which I cooked with some garlic. I used the 15 oz. size ricotta and mixed it into the cooked pasta along with about half the cheese and egg but not the spaghetti sauce. Instead I layered the ingredients like this: a layer of sauce in the bottom of a lasagna pan, a layer of the pasta/cheese mixture, more sauce, italian sausage, mozzarella, repeat. I made the dish ahead and kept in the fridge till ready to cook. I seasoned both the pasta mixture and the top of the dish with some italian herb seasoning. It was beautiful and a great addition to a dinner buffet.

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