I make the same exact thing but also with bell peppers (and onions/garlic/spices), and serve with rotini.

Had to look the DC place up. Filomena's.

http://www.filomena.com/

My grandmother's parents came over from the boot. Tell me more about Italian food.

Nice. I have a couple buddies in DC. Hopefully I can get out there sometime soon. Not sure I can convince the wife to go there with the kiddos though.

Thanks for the link! Yea, that video does make it sound really similar to lasagna except no cottage cheese and not near enough shredded cheese. A good lasagna will disrupt bowl movements for a day or two! We are talking wiping out a small Wisconsin county of their cheese!! :thumb:

When the lady in the video showed that 1/2 bag of cheese, I knew it was headed south :( . We are talking 2 full bags when the wife makes it!! Of course, she does have a bigger pan so a bigger lasagna :clap:

Yeah, forgot to mention the red bell peppers and spices. I like onion too, but it doesn't like me, so it's usually just a litte onion powder in the spices.

Cottage cheese?

So in college there was a place near campus that did take out spaghetti, everything came in a one gallon white plastic pail. It was amazing. Why are there not more places like this?

http://grindersspaghettihouse.com

My ex mil (Italian) made some sauce that was ****ing killer. It's been many years but I remember she would start cooking it on a Saturday afternoon and cook it all night. We'd have it for Sunday dinner. JFC it was so good. Rich, deep deep flavor. It's been over 30 yrs ago and I've not had anything close to as good since. Her mother moved to the U.S. after WWII and taught my mil how to cook right.

Yea. Me and Fire Me Boy were discussing the differences between baked spaghetti and lasagna because I had never heard of baked spaghetti before.

Sometimes you wish you could get rid of the ex, but keep her family don't ya!

Who knew saphojunkie was an Italian food snob?

I'm going to make a very sophisticated dish for lunch, it comes in a package that says "ramen" and I put it in hot water for 3-4 minutes before eating it in a large mug.

Cottage cheese isn't normal. I know it's used occasionally when folks don't like ricotta. My grandma used to use it. Personally, best is a nice bechamel, IMO.

I will be unable to contribute today much until COB. If I'm not back tonight - I'll certainly bump this tomorrow - I have some exciting insight toward this discussion!