Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
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Recipe: Skillet Baked Ziti from The Complete America’s Test Kitchen TV Show Cookbook 2001-2013, (page 50)
- when did we make this? Tuesday, May 7, for supper.
- did we change anything? Nope.
- what did we like? The recipe is super-easy, perfect for a weeknight supper. Vivian really liked it too! It was probably the creamiest and best baked ziti that I’ve eaten… but…
- what didn’t we like? As husband said, it didn’t quite live up to the ATK “awesomeness” that we’ve come to expect. While it was really very good, there was something missing that neither of us could quite put our finger on.
- will we make it again (any changes in the future)? If we make it again (and there’s a good chance that we will, because it’s a cozy meal and very easy), I might add a little bit of sugar to the sauce, because I tend to like my sauces a bit sweeter. I also overcooked the pasta bit (the brand I had cooked faster than the recommended time in the recipe, and I should have been more watchful), so I’ll be even more careful of that in the future.
P.S. Our largest skillet does not have an oven-proof handle, which is why the Skillet Baked Ziti is in a plain ol’ baking dish in the photo. Every step leading up to the oven was done in the skillet, though 🙂