"Made a few of these on a trial run prior to Easter tomorrow. Has anyone made these the night before and then baked them the following morning? I am making a lot of them and don't have assembling time on Sunday morning before church. So, I'm thinking of making them up tonight on a half sheet baking pan, covering with plastic wrap and a damp dish"

"Incredibly delicious.....I was amazed!!! I cooked the chicken in a cast iron skillet and at the end of cooking, deglazed the pan with dry sherry which turned out to be the kicker....you won't believe how good the sauce is on the chicken. Wow!!"

"I doubled the recipe and put it in a 13 x 9 inch dish for a neighborhood party. Everyone loved it and wanted the recipe! It does take a bit of time to make, but is well worth it. Also, it's nice being able to tell people that it's a relatively healthy dish. It tastes so fresh and authentic and not heavy like some layered Mexican dips do. This "

"FABULOUS!!!!! I use whole wheat pasta since it has a nutty flavor and more interesting texture, add a box of frozen chopped spinach to the ricotta mixture, 8 oz. box of fresh baby bella mushrooms, sliced, to the sauteed onions, and 1/2 tsp. red pepper flakes to the tomato sauce. I take this to pot luck dinners and people invariably ask for the recipe. This is always a hit. I make it for myself and it seems to get even better after a day or two in the fridge!

"FABULOUS!!! I use more fennel to equal four cups and also use more Gruyere. Adding garlic and fresh thyme really add a wonderful touch, as another reviewer wrote. I make this every year for my neighborhood Christmas dinner and everyone always raves about it! Goes great with our elegant grilled beef tenderloin!!

"FABULOUS!!! I use more fennel to equal four cups and also use more Gruyere. Adding garlic and fresh thyme really add a wonderful touch, as another reviewer wrote. I make this every year for my neighborhood Christmas dinner and everyone always rave about it! Goes great with our yummy grilled beef tenderloin!!

"FABULOUS!!!!! I use whole wheat pasta since it has a nutty flavor and more interesting texture, add a box of chopped spinach to the ricotta mixture, 8 oz. box of fresh baby bella mushrooms, sliced, to the sauteed onions, and 1/2 tsp. red pepper flakes to the tomato sauce. I take this to pot luck dinners and people invariably ask for the recipe. This is always a hit. I make it for myself and it seems to get even better after a day or two in the fridge!