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This recipe makes two pans of pasta. Serve one tonight, and keep the other in the freezer for up to three months.

Source: Everyday Food, December 2004
Total Time Prep



Cook's Notes

To freeze, prepare the dish through step 4; let cool completely before covering tightly with plastic wrap and placing in the freezer. If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.

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How would you rate this recipe?
  • jce1914825616
    27 JAN, 2017
    The recipe looks delicious...however, I was shocked to see you taste from the spoon you hand been using, then use it to continue stirring the dish....not good. sori
  • bitchnkitchen
    20 JUN, 2015
    I really liked this. I made it tonight and pretty much followed the recipe exactly except I added a good handful of basil at the end of cooking the sauce. I used fontina cheese and everyone thought it was better than mozzarella and worth it. I am hoping the frozen one is as good
  • rominagujic
    4 MAR, 2015
    Easy to make , I only seasoned once while the pasta is cooking , seasoning again would be too much for me . I bought all the ingredients from Whole Foods and it was gluten free , I used turkey sausage instead of chicken and it came out amazing. I also used a mixed Italian Blend cheese to top the pasta before making and cubed mozzarella instead of the fontina. The italian blend mix is a combination of fontina mozzarella ... DEFF. must try
  • jcim1
    1 FEB, 2014
    I just made it for the second time. It is so good. I will bring this one to a super bowl party tomorrow. The second tray of it I will keep for myself because I know how much food will be there. However, if it's needed I'll slip across the street and bring over the second tray. I love it and know I'll make it often. It's so nice to know there is always the back-up tray. I may even divide the second tray.
  • Loquacious Lola 46
    8 JAN, 2014
    I made this last night and my husband and daughter, Alexis, loved it! They could not stop picking at it while we had a discussion at the dinner table. I made it with two 12 oz packages of Apple chicken sausage and chopped up 8 oz.'s of Fontina. The tomatoes also had jalapeno, fresh herbs & spices in it, so it had a bit of a kick, which balanced out the sweetness in the sausage. I also grated fresh mozzarella cheese to top if off along with the parmesan cheese. Delicious dinner and hardy.
  • EMontgomery
    18 NOV, 2013
    I was excited to try this recipe, but did not love the final dish. Even after using high-quality chicken sausage and fontina, this tasted bland to me. The ingredients were not inexpensive for the result. I would consider making again but adding more flavor (fresh herbs, etc)
  • GrandmaA1
    14 NOV, 2013
    Made this last night, but added a full 8 OZ of Fontina cheese. Really excellent! A keeper.
  • MS12306244
    30 OCT, 2013
    Made this last night for the family and I used turkey sausage instead of the chicken sausage (store did not have the chicken sausage) and it tasted wonderful. I thought it would be alittle running with all the tomatoe juice and it was fine. Best dinner ever and can not wait to have it again.
  • MrsBabs
    1 NOV, 2011
    Now this is sooo a recipe I want to try!
  • aulait
    10 SEP, 2011
    For "queenzookie",try drainging tinned Tomatoes.Use Your Favourite Flavours and Taste if not using un~pasterised Eggs.Should renew Faith in Miss.Martha.

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