Did not have enough cheese to cover the top fully, but I don't think it was really needed

I seared the Impossible and deglazed with marsala and worscestershire sauce, before cooking down mirepoix and spinach in the same pot. Followed the directions on the pasta box for the rest of the assembly and cooking

Here it was fresh out of the oven

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[–] 9 points 4 days ago (1 child)
  • [–] [S] 7 points 4 days ago

    Thanks! It was really good :)

    I was a little worried that the Impossible would be dry by the end of cooking, because I always seem to over-cook it. But it held up perfectly in the sauce

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