Yeah, I know you can see my reflection on the serving spoon above. I was too lazy to create a whole new layer in Photoshop and clone it out. Don’t look too closely or you will see my favorite scraggly tank and my bed head which sometimes stays beddy until the early afternoon. And it’s good the camera is covering my face because I’ll let you in on a little secret–I don’t usually put make-up on to blog. Sometimes I don’t even shower.
And now I’m thinking that I should go back into my archives and check all of the silverware in every picture. Who knows what I may have unknowingly revealed to the world in a the well of a spoon or the blade of a knife. *Blogger shudders in fear*
But the pasta looks great, don’t you think? It was great. It was a huge hit. So big, in fact, that my son-in-law said he might like it better than lasagna. This is huge if you know my son-in-law. Which you probably don’t. But still.
Before I give you my notes on the recipe, though, I have some important announcements to make.
First. I shot the cover of a magazine.
Let me say it again.
I SHOT THE COVER OF A MAGAZINE.
The December/January issue of eat.drink.Mississippi. It’s on the newsstands now. Probably not in Alaska, though. But definitely in Mississippi.
Secondly, I have a spread in another magazine.
Let me repeat. I HAVE A SPREAD…
…you get it, right? I am excited.
The magazine is Town & Gown, another Mississippi magazine, and it’s their December issue. I have several recipes and photos. You should *run* to the local bookstore to buy both of these. Unless you live in Alaska. Then I wouldn’t bother.
Okay, here are my notes:
-First, I bought turkey pepperoni by accident and it was…weird. It tasted good, but the texture was weird. And curly. I think I would prefer the regular variety better but it did taste alright.
-I used Bertolli’s Olive Oil, Garlic, and Basil pasta sauce.
-I used regular block mozzarella for the pasta part that I shredded myself. For the layers, I used fresh mozzarella that I sliced myself and I really think it made this over the top good. The kicker is that I don’t know how much I used. The package was very fresh, like from a local farm fresh, and it didn’t have the weight on the package. I estimate it to be about 12-16 ounces.
-My dish was an oval casserole dish, but I think a 13 x 9 inch would be fine.
-I placed mine under the broiler for a golden brown crust on top.
-Let this set for about 10-15 minutes before digging in.