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Baked Rigatoni Cake - A Stuffed Pasta Dish
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Thick Crust
Site Admin


Joined: 22 Jun 2006
Posts: 237
Location: WI
PostPosted: Sun Feb 04, 2007 10:04 pm    Post subject: Reply with quote
Bean, yes, Manicoti shells. More room for the meat sauce!
I always double the garlic in anything I make too.
Thin Crust wrote:
AWESOME Thick Crust!!!! What a great presentation this dish is.

Thanks thin!

Did you find any time to make this?
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Thin Crust



Joined: 24 Jan 2007
Posts: 59
PostPosted: Sun Feb 04, 2007 10:16 pm    Post subject: Reply with quote
I haven't made it yet - if I had been smart I could have made it for today. It would have been a hit! This will teach me to come visit here FIRST, before I go to the store!!!!!!
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APenny



Joined: 03 Jul 2006
Posts: 1
PostPosted: Mon Mar 26, 2007 11:54 pm    Post subject: Thank you for the push! Reply with quote
I saw Martha Stewart's recipe a while ago and automatically thought it would take forever. The pictures look so yummy and many have said it's pretty easy to make, so you've given me the little nudge I needed to get going and try it. Many thanks, I know everyone will enjoy it.
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