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Baked Ziti with Sausage

5 stars based on 44 votes

Sausage Baked Ziti

People often say to my kids, “You must love having a mom who cooks all the time.” The kids, of course, throw me right under the bus and explain that it’s not as great as it seems. “We usually eat the same dinner for, like, five nights in a row – and when she’s testing desserts, we eat a lot of frozen pizza.” It’s true, I test the same recipes night after night and they have to eat what I make, whether it’s Brussels sprouts, baked ziti, or banana bread. But I can tell you that when I was testing this sausage baked ziti, absolutely no one complained: it’s a MAJOR family pleaser! Loaded with Italian sausage, which packs a ton of flavor, it’s similar to meat lasagna but without the fuss; easy enough for a weeknight but also special enough for a weekend family dinner; and it also makes a great prep-ahead potluck dish. While the baked ziti is in the oven, throw together a big Italian salad, warm some bread, open a bottle of red — and a comforting, make-everyone-happy dinner is served.

how to make baked ziti

Before we get to the recipe, a few words about the ingredients. Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. As for the mozzarella, I recommend buying whole milk mozzarella (the kind in plastic-wrapped bricks sold in the dairy case) and shredding it yourself. It has a somewhat rubbery texture that’s easy to shred and melts beautifully. Pre-shredded mozzarella is tossed with anti-caking agents, so it doesn’t melt as nicely. And fresh mozzarella is best suited for salads, as it doesn’t melt well. Finally, many grocers sell bulk Italian sausage, which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself.

Begin by boiling the ziti noodles in salted water until very al dente, about 7 minutes. (The pasta will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.

how to make baked ziti

Heat a large sauté pan over medium-high heat.

how to make baked ziti

Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate.

how to make baked ziti

Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.

how to make baked ziti

Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer for 10 minutes.

how to make baked ziti

Add the heavy cream, 1/3 cup of the Pecorino Romano, and basil to the pan.

how to make baked ziti

Then stir in the cooked sausage.

how to make baked ziti

Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine.

how to make baked ziti

Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.

how to make baked ziti

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano.

how to make baked ziti

Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes.

how to make baked ziti

Sprinkle with more basil and serve.

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Baked Ziti with Sausage

Servings: 8-10
Cook Time: 45 Minutes
Total Time: 45 Minutes

Ingredients

  • 1 lb ziti noodles
  • 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
  • 4 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 teaspoon salt
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
  • 1/3 cup chopped fresh basil, plus more for serving
  • 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to under cook it just a bit.) Drain and add the pasta back to the pot. Set aside.
  2. Preheat the oven to 450°F and set the oven rack in the middle position.
  3. Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
  4. Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, about 15 minutes. Sprinkle with more basil and serve.
  5. Make ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 450°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.

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Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 613
  • Fat: 38 g
  • Saturated fat: 18 g
  • Carbohydrates: 43 g
  • Sugar: 6 g
  • Fiber: 3 g
  • Protein: 25 g
  • Sodium: 913 mg
  • Cholesterol: 111 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Hi Jenn. This dish is outstanding! I made it last night for my husband and we both couldn’t get enough. I’ll be making it again very soon! Thanks for another great recipe!

    - Evann on November 20, 2017 Reply
  • 5 stars

    We’ve made this a couple times now and really love it. Takes a little time to put together but not too bad (I had to triple it yesterday for a party). Really great flavor for so few ingredients. I used San Marzano tomatoes which are better quality but more expensive. Also added some onion the second time. This is definitely a keeper that we will make again and again.

    - David on November 20, 2017 Reply
  • 5 stars

    Sooooooo delicious!!! Doubled up extremely well for a large family gathering. Yet another staple. Thanks Jen!!

    - Kristen on November 16, 2017 Reply
  • Will this work in individual ramekins?

    - Pamela on November 13, 2017 Reply
    • Sure!

      - Jenn on November 14, 2017 Reply
  • 5 stars

    Thanks for another great recipe! I don’t always have fresh basil available. Could I substitute dried and if so how much?

    - Dawn C on November 11, 2017 Reply
    • Hi Dawn, The fresh basil really makes the flavors pop here, but you can use dried; I’d suggest 1 1/2 – 2 Tbsp. Hope you enjoy!

      - Jenn on November 11, 2017 Reply
  • 5 stars

    I just made the baked ziti with sausage and let me say it’s DELICIOUS !! My kids love it and they are very picky eaters.

    - Paula Echavarria on November 10, 2017 Reply
  • 5 stars

    This ziti dish is absolutely the best Italian recipe of anything that I have ever made or tasted. It is rich and savory. I divided the recipe into two pans since we are empty nesters. Put the second pan in the freezer for an easy meal in the future month. Jenn, your recipes are always so satisfying and yummy. Your directions are easy to follow and make great cooks out of us ammateurs.

    - Diane Martin on November 4, 2017 Reply
    • So glad you’re enjoying the recipes, Diane! 😊

      - Jenn on November 4, 2017 Reply
  • 5 stars

    It was just awesome!

    - Joan Arvan on November 1, 2017 Reply
  • 5 stars

    I made this tonight, and while delicious, it was a little heavier than our usual fare. I would make it again but definitely save it for a special occasion. I’m always excited to try your recipes, and am looking forward to the new book!

    - Karen Johnson on October 31, 2017 Reply
  • 5 stars

    I made this for a track pasta party and the mom picking up my son sent me a text about how delicious it smelled!When I picked up the whole thing was gone and the boys were raving about how great it was-impressive from 15 year old boys!!! Thank you yet again for another fantastic dish!!!

    - Melissa Kellogg on October 30, 2017 Reply
  • 5 stars

    This recipe is comfort food perfection. I am always looking for great make ahead recipes and this is a keeper!

    - Amy on October 29, 2017 Reply
  • 5 stars

    Delicious!

    - Amy on October 22, 2017 Reply
  • Hi Jen,
    I’ve never cooked more & been more satisfied with every dish as much as I have since receiving your emails! I don’t have any fresh basil on hand. Is there an alternative you can suggest?
    Again THANKS!

    - Loree on October 22, 2017 Reply
    • That’s so nice to hear, Loree – so glad you’re enjoying the recipes! You could use thyme, rosemary or sage but definitely reduce the amount or to just a few teaspoons. Or you can just make it without the herbs – it’ll still be delicious.

      - Jenn on October 22, 2017 Reply
  • 5 stars

    Jen,
    We are a small family. Can I assemble the recipe and freeze half of it for another day?
    I made the big portion for neighbors that have a very sick mom. They LOVED it. I had a taste as well. YUMMY!
    Thanks

    - Maria Roberts on October 21, 2017 Reply
    • Sure, Maria, that will work. Sorry to hear your neighbor is sick– glad to hear that the family enjoyed the dish!

      - Jenn on October 21, 2017 Reply
  • 5 stars

    Jennifer,
    Another wonderful, foolproof recipe! I never would have thought that a sauce that was this simple could taste so good. Thanks for another great recipe!

    - Jim Orvis on October 20, 2017 Reply
  • 5 stars

    We absolutely loved this! My husband actually had seconds, something he hardly ever does then took leftovers to work the next day! Will definitely make this again

    - Judi Richardson on October 20, 2017 Reply
  • 5 stars

    Yet another great recipe from once upon a chef! I made this with half sweet/half spicy sausage, and bought sausage patties so I wouldnt have to take them out of the casing, which worked well. I assembled the dish in 2 smaller pans, and froze one before baking. The one I baked immediately was delicious and filling and was great as leftovers as well. Next time I might try leaving out the heavy cream as the sauce tasted great before adding it, but was great as is! Will definitely make again.

    - Raquel on October 19, 2017 Reply
  • Can this dish be prepared and assembled on Friday and finished in the oven on Sunday?

    - Victoria on October 18, 2017 Reply
    • Yes, that’ll work. Hope you enjoy!

      - Jenn on October 18, 2017 Reply
      • As I was reading your directions I saw the note. Lol sorry for the stupid question. But…I’m excited! It’s assembled and waiting to go in the oven!! Sunday’s are the only days I don’t cook. So to have an actual homemade meal means a lot. Thank you Jenn! I’ll be back to rate the final product 😊

        - Victoria on October 20, 2017 Reply
  • 5 stars

    I made this with ground beef instead of sausage (family preference) and it was absolutely delicious. It was just as good–maybe even better!–leftover for work the following days. Simple and a hit with the kids–definitely a keeper.

    - Rebecca on October 18, 2017 Reply
  • 5 stars

    Awesome recipe! Made it tonight. Question on freezing. Before or after final bake? Having an event coming up. Thanks.

    - Vivienne on October 17, 2017 Reply
    • You really can go either way, but I’d probably freeze it unbaked; when you’re ready to cook it, defrost in the fridge for 24 hours, then proceed with the baking instructions in the recipe.

      - Jenn on October 18, 2017 Reply
  • 5 stars

    Just made your baked ziti. Turned out amazing. I love all your recipes and easy to folow instructions.

    - maria kish on October 16, 2017 Reply
    • 😊

      - Jenn on October 16, 2017 Reply
  • 5 stars

    Once again, Jenn hits it out of the park with this keeper! Perfect with a good salad and bread. Easily serves 10 people.

    Jenn, I want to make this ahead of time for Thanksgiving week. My question is, can I make the tomato/meat mixture several weeks from Thanksgiving, freeze that and then just make the pasta and add the cheeses the day of? Sincerely, Your biggest fan!

    - Tissa Loehr on October 16, 2017 Reply
    • So glad you enjoyed it, Tissa! You can definitely make the sauce ahead – just leave out the cream and add it when you combine the pasta and sauce the day of.

      - Jenn on October 16, 2017 Reply
      • 5 stars

        Great advice and so glad I asked!

        - Tissa Loehr on October 17, 2017 Reply
  • Hi Jenn,
    Since we’re not huge sausage fans, I was wondering if I could substitute 1/2 of the meat for beef or turkey? If so, what adjustments would I need to make?
    Thank you so much for your awesome step-by-step recipes! I’ve tried many & every one makes me look like a better cook than I actually am! Can’t wait for the cookbook!!!
    Thanks,
    Kelly

    - Kelly Goodman on October 16, 2017 Reply
    • Hi Kelly, yes you could substitute half the sausage with ground beef or turkey. I would suggest adding a few tablespoons of olive oil before browning it and also lots of extra herbs and spices to mimic the sausage flavor (onion powder, fennel seeds, crushed red pepper, black pepper, oregano, salt, etc). And glad you like the recipes!

      - Jenn on October 17, 2017 Reply
  • 5 stars

    I made this yesterday and it was by far the best ziti of many recipes I have tried. The tip to swap heavy cream for ricotta is brilliant as well as using the spicy sausage. I will definitely be making this again!

    - EileenK on October 15, 2017 Reply
  • 5 stars

    Just finished eating this wonderful ziti dish. Other than boiling my ziti a little longer than Jenn suggested, using the already shredded low moisture part skim mozzarella that I had in the fridge, and sweet Italian sausage I followed her directions and wha lah dinner was served.

    The fresh basil really made the flavors pop!

    Thanks Jenn!

    - Delfina Scirocco on October 15, 2017 Reply
  • What would the equivalent spicy italian sausage be? Johnsonville Hot or Mild? I noticed your recipe calls for adding crushed red pepper flakes. This makes me think using the Mild italian sausage is preferred? No one mentioned this being too spicy in the reviews. Thanks for your help. Rhonda

    - Rhonda Geoffrey on October 15, 2017 Reply
    • Hi Rhonda, You can buy either variety depending upon whether or not you like your food spicy. You can always sprinkle more red pepper flakes between the layers before baking if you use sweet sausage and want to up the heat a bit. Enjoy!

      - Jenn on October 15, 2017 Reply
  • 5 stars

    I made this for my husband and in laws. They LOVED it! And so did I. Creamy goodness! Hubby puts it at the top of my list. I wonder if it could be a tad healthier with fat free Half and Half instead of heavy cream?

    - Christie on October 13, 2017 Reply
    • Hi Christie, So glad you all enjoyed it! I think you could get away with half & half but not fat-free. Sorry!

      - Jenn on October 13, 2017 Reply
  • 5 stars

    Oooh, loved this! Yum. Turned out perfectly.

    - Robyn on October 13, 2017 Reply
  • 5 stars

    Really delicious. The whole family loved it!

    - Heather H on October 12, 2017 Reply
  • 5 stars

    I made this dish last night and it was DELICIOUS!!! I will definitely be making this again!

    - Linda on October 12, 2017 Reply
  • What’s the best way to re-heat the leftovers?

    - Diane on October 12, 2017 Reply
    • Hi Diane, You can cover with foil and reheat in a 325°F oven until hot – or the microwave works, too.

      - Jenn on October 12, 2017 Reply
  • 5 stars

    Excellent casserole, and so easy to make. I showed the recipe to my twenty-something son, who made it for dinner when his girlfriend joined us. All seven of us loved this recipe; the fresh mozzarella was a great addition. I like the way you explain things about ingredients and cooking methods in a very straightforward way. My son said the baked ziti reheated well in the microwave for his lunch the next day, so next time we hope to have more leftover.

    - Janet Hamilton on October 12, 2017 Reply
  • 5 stars

    I could eat Italian food four or five nights a week; my wife; not so much, once or twice a month is plenty for her. Until now that is. We loved this recipe and since I am the cook we will be having this at least once a month! Thank you Jenn.

    - ken cockrell on October 12, 2017 Reply
  • 5 stars

    My husband does not like pasta dishes, this one he actually loved. It was very good. Usually when I cook pasta he goes to get fast food. 5 stars for this easy recipe

    - Sharon Jackson on October 10, 2017 Reply
  • 5 stars

    LOVED this! I subbed half and half for the heavy cream (because it’s what I had in the fridge) and only used half the cheese (again, what I had in the fridge), and it was still rich and wonderful. Much easier AND tastier than my old baked ziti recipe, which is saying something! Thanks again for a wonderful recipe.

    My only question–how do you get your cheese to grate so neatly? I’ve tried the freezing trick and have tried both a hand grater and food processor, yet my cheese always looks clumpy. Still tastes great, but doesn’t look neat. Any hints/tricks?

    - ali on October 10, 2017 Reply
    • Hi Ali, Glad you liked the ziti! Mozzarella can definitely get clumpy when grated. Make sure you buy a brand that specifies that it’s for grating/shredding. The one I buy is Galbani and it says “great for shredding” right on the package.

      - Jenn on October 10, 2017 Reply
  • Has anyone tried freezing this before cooking it? If so, how did you adjust the cooking times?

    - Jenny on October 9, 2017 Reply
  • 5 stars

    delicous, used only a 1/2 cup of cream and was a hit!

    - taryn on October 9, 2017 Reply
  • 5 stars

    This was delicious – creamy and full of flavor! I’m looking forward to leftovers 🙂 Thank you for another wonderful recipe!

    - Kelly S on October 9, 2017 Reply
  • 5 stars

    This is a keeper for sure! Love it! I have a clear box in my fridge into which we put food that is ‘a little tired’. So, when I made this ziti/penne I added some cauliflower to the pasta towards the end of cooking. Because it is harvest season I also used about 12 plum tomatoes coarsely chopped as I didn’t have canned on hand and then found about a cup of mashed squash in the fridge. With a good glug of red wine and some simmer time, the sauce was wonderful, if I say so myself! It is a super recipe. Love this and also am a fan of your Shrimp curry and Pad Thai and spinach quiche. Thank you for this great website. Use it a lot!

    - Celia on October 9, 2017 Reply
  • 3 stars

    Just my personal opinion I thought the heavy cream was over kill too rich. I would maybe next cut the cream to 1/4 c and add red wine to scrapping of sausage and garlic

    - Sue M on October 8, 2017 Reply
  • 5 stars

    This is one killer recipe, Jenn. Sometimes the sauce one makes for baked pasta dishes gets dried out and sticky once cooked. But this one does not do that. Even using the sweet Italian sausage, the red pepper flakes added just the right amount of kick. Continued kudos to you for knocking out consistently good recipes that make me look like a trained chef!

    - Tom Hilterbrant on October 8, 2017 Reply
  • 5 stars

    Absolutely awesome!!! I made a half portion following the recipe right down to using the wooden spoon and finished baking the pan in my toaster oven. Heavenly result. I was SO impressed with this technique. Well done! No ricotta ever again! Thank you very much

    - Libby on October 8, 2017 Reply
  • 5 stars

    Made this last night and it was a big hit with the family. Easy and delicious! I couldn’t find ziti as well so I used penne instead and it worked just fine. Leftovers are great too!…if you have any left. I made the Big Italian Salad from this site to go with it. Perfect combo with a glass of red wine 🙂 Will definitely add to the rotation. Thanks Jenn!

    - Theresa on October 7, 2017 Reply
  • Made for supper tonight. Awesome!!!! No ziti in store so used penne Thanks for a great recipe.

    - Lee on October 6, 2017 Reply
  • Wow. Our baked ziti has been a strictly vegetarian affair, but I think we might want to work a little variation into the rotation. And this looks just great. Agreed about the Ricotta. Besides, most store-bought Ricotta is abysmal. Filled with gums and other ‘wierd’ stuff (carageenan?), it’s truly a food abomination. I recall when I was a kid, mom brining home a tallish tin (quart size) of fresh Ricotta. It had a plastic wrap over the top, which was held on by a rubber band! It was so creamy and delicious. This gooey stuff they sell in the markets now – no thanks. Oh, thanks for the recipe. This is getting made in the next menu rotation!

    - Al on October 6, 2017 Reply
  • 5 stars

    YUM!
    Thanks for sharing this recipe. My husband and I loved it.

    - Marcia on October 6, 2017 Reply
  • 5 stars

    Delicious!!

    - Roberta on October 5, 2017 Reply
  • 5 stars

    Delicious! I used half spicy Italian sausage and half sweet Italian sausage. Followed the recipe to a T and it was wonderful. I had trouble to find whole milk mozzarella as most of the cheese bricks are made with partly skimmed milk. I paired it with a Caesar salad (dressing from this site also) and garlic bread. The whole family devoured their meal. Thank you for sharing.

    - Lyne G. on October 5, 2017 Reply
  • 5 stars

    I made this for dinner tonight. It is absolutely fabulous!!!! Thanks for a new family favorite.

    - Dana on October 5, 2017 Reply
  • I have some leftover kale – would it work to add that in? Raw or sauteed? THANKS!

    - Sally on October 5, 2017 Reply
    • Sure Sally; I would saute it first to soften it up. LMK how it turns out!

      - Jenn on October 5, 2017 Reply
      • 5 stars

        I sautéed about half a bunch of kale before sautéing the sausage. We absolutely loved the entire dish. I couldn’t find turkey sausage in my whole foods, so used sweet chicken sausage which was perfect and probably a little lighter. Perfect to make ahead of time

        - Sally on October 8, 2017 Reply
  • 5 stars

    How long will this keep in the fridge after being baked? Thanks!

    - Dina Herron on October 5, 2017 Reply
    • I’d say it would be fine for 2 – 3 days. Enjoy!

      - Jenn on October 5, 2017 Reply
  • Jen, I have a ton of tomatoes from the garden. Could I use fresh tomatoes in this recipe?

    - Marilyn Fisher on October 5, 2017 Reply
    • Sure, Marilyn – I think fresh tomatoes would work well. Please LMK how it turns out!

      - Jenn on October 5, 2017 Reply
      • I used fresh tomatoes. I cut them up and cooked them down while waiting for the pasta water.

        - Marcia on October 6, 2017 Reply
  • Jen, could I make this ahead and bake it 1 or 2 days later? Looks delicious! Thanks,

    Elizabeth

    - Elizabeth on October 4, 2017 Reply
    • Hi Elizabeth, You can assemble and refrigerate the dish up to 2 days in advance. Since it will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 450°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout. Hope you enjoy and please LMK how it turns out!

      - Jenn on October 5, 2017 Reply
      • When making this ahead, would you recommend letting both the pasta and sauce cool a bit before assembling so the pasta doesn’t absorb too much liquid?

        - Lorraine on October 5, 2017 Reply
        • Hi Lorraine, you could do that, but it’s really not necessary. Hope you enjoy!

          - Jenn on October 5, 2017 Reply
      • 5 stars

        I tried these suggestions for assembling ahead of time, and I baked the next day, pulling the pan straight from fridge to oven. The pasta was on the “well done” side so if you prefer a little more bite may think about decreasing the time baking w foil on top. There will be no issues finishing the pan as it is, though, make no mistake.

        The recipe overall was fabulous! I love how your recipes are so dependably tasty and easy to follow.

        I did cut back on cream to 3/4 cup (all I had left after another recipe) and it was still quite filling and rich. Probably personal preference-i might even try 1/2 cup next time to see if I miss it.

        - Melinda on October 8, 2017 Reply

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