Comments on: Andy’s Decadent Italian Baked Ziti http://www.bakingandbooks.com/2009/10/04/andys-decadent-italian-baked-ziti/ Recipes, book reviews and culinary history. Sat, 31 Jul 2010 01:26:37 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: Syrene Forbes http://www.bakingandbooks.com/2009/10/04/andys-decadent-italian-baked-ziti/comment-page-1/#comment-25383 Syrene Forbes Mon, 24 May 2010 20:42:23 +0000 http://www.bakingandbooks.com/?p=2847#comment-25383 I am a big foodee.And the dish was a big hit! Thank You! I am a big foodee.And the dish was a big hit! Thank You!

]]> By: S http://www.bakingandbooks.com/2009/10/04/andys-decadent-italian-baked-ziti/comment-page-1/#comment-22836 S Mon, 22 Mar 2010 01:30:35 +0000 http://www.bakingandbooks.com/?p=2847#comment-22836 Ari, thanks for asking Andy to let you post his recipe! I have just finished a bowl of it. No whole-milk mozzarella or imported provolone available, but it was still very good with the part-skim and domestic variety! I also used rigatoni instead of ziti, because I like differently-shaped pastas. :) Simple enough for a student to make that will last a long time! @Suzanne, I used the other kind of Newman's Own Marinara. I think it was "Spice" something, and it tastes better, I think. (I've had the regular in the past.) Ari, thanks for asking Andy to let you post his recipe! I have just finished a bowl of it. No whole-milk mozzarella or imported provolone available, but it was still very good with the part-skim and domestic variety! I also used rigatoni instead of ziti, because I like differently-shaped pastas. :) Simple enough for a student to make that will last a long time!

@Suzanne, I used the other kind of Newman’s Own Marinara. I think it was “Spice” something, and it tastes better, I think. (I’ve had the regular in the past.)

]]> By: Suzanne http://www.bakingandbooks.com/2009/10/04/andys-decadent-italian-baked-ziti/comment-page-1/#comment-20317 Suzanne Mon, 11 Jan 2010 23:32:33 +0000 http://www.bakingandbooks.com/?p=2847#comment-20317 I tried Andy's baked ziti. I loved the idea of the sour cream and the provolone - nice touch. My only problem is that I found the dish lacking in flavor. Next time I make it, and I will make it again, I might change it to a sausage dish (sorry) and I will add Parm cheese and some salt & pepper. All in all - it was a very nice baked ziti. Thanks, Andy. I tried Andy’s baked ziti. I loved the idea of the sour cream and the provolone – nice touch. My only problem is that I found the dish lacking in flavor. Next time I make it, and I will make it again, I might change it to a sausage dish (sorry) and I will add Parm cheese and some salt & pepper. All in all – it was a very nice baked ziti. Thanks, Andy.

]]> By: Doreen http://www.bakingandbooks.com/2009/10/04/andys-decadent-italian-baked-ziti/comment-page-1/#comment-17671 Doreen Wed, 07 Oct 2009 22:04:39 +0000 http://www.bakingandbooks.com/?p=2847#comment-17671 This looks AMAZING! Since my 3 yo only eats anything that's shaped like a noodle, she's sure to enjoy this! Thanks to you (and Andy) for sharing! This looks AMAZING! Since my 3 yo only eats anything that’s shaped like a noodle, she’s sure to enjoy this! Thanks to you (and Andy) for sharing!

]]> By: Ari http://www.bakingandbooks.com/2009/10/04/andys-decadent-italian-baked-ziti/comment-page-1/#comment-17640 Ari Tue, 06 Oct 2009 22:01:07 +0000 http://www.bakingandbooks.com/?p=2847#comment-17640 That's awesome. :) That’s awesome. :)

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