When it comes to baked pasta, I’m like a Pavlovian dog. I like to think better of myself (Woman of taste! Independent thinker!), but sometimes you just need to face the automaton in the mirror. If I so much as see a picture of rich, homey noodles, sauce and cheese, I’m a goner. I start salivating, go weak in the knees and slip into a semolina-induced reverie that won’t quit until I get my fix. Don’t even get me started on stuffed shells.
It’s no surprise, then, that one of my favorite weekend activities is baking up huge batches of pasta for myself, my husband and our two budding carb-o-philes. We eat enough other stuff to avoid paying lip-service to a “balanced diet,” but let’s be honest: Nothing quite compares to comfort in a 9x13-inch pan.
One of my all-time favorites is a simplified Lasagna Bolognese. It’s so creamy and luxe, you’ll think you’ve died and gone to heaven in a Roman trattoria. I’ll also always be loyal to Andrew Zimmern’s sharp, gooey and bread-crumb-y Wisconsin Macaroni and Cheese, made with aged cheddar.
For newer pasta picks, I can’t decide which of these I’m going to try first because they’ve all caught my eye. I know how I’ll be spending the weekend.
I'm a sucker for this retro classic. I'm curious how this version will taste with the addition of Progresso's Creamy Portabella Mushroom Recipe Starter