I think it's really difficult to find balance and contrast in this dish, just saying.

I’ve been sick for the entirety of 2009, so out with the beer and in with the oj.

@Erika: I think you hit it on the head. This is a good use for LEFTOVER pasta. Next time I have some one hand, I will be trying this again. I felt weird making fresh pasta and then using it for this dish though.

- Put the leftover pasta, with whatever sauce, in a bowl
- Add beaten eggs and shredded cheese
- If you’re me, add crumbled bacon (to everything)
- Heat an ovenproof skillet on the stove
- Add olive oil and pour in pasta mixture
- Cook until set on bottom
- Put under broiler 4-5 minutes

That’s it! This is, in my opinion, the highest and best use for leftover pasta.

1st of all- the bacon is important- no I don’t use pancetta either- but I always use bacon. It is crucial to the flavor.

2nd of all- the crushed red pepper is even more important- it is what gives the whole thing a pizza-vibe- and packs much needed spicy flavor. I usually use more than the recipe even calls for.Why would you leave that out? What were you thinking?!

3rd- I like whole wheat pasta, and use it regulary- but I’ve never used it for this. That being the case, I can’t say whether or not that affected your dud pizza, but I’m sure combined with your first two mistakes, whole wheat probably wasn’t helping this big bland par-tay.

More suggestions-

I usually also add some diced onion in with the garlic- I don’t think that’s in the original recipe, but I do it anyway cause onions are good.

I do believe you are using a pan that is too big- Mine always comes out much thicker than yours, and the egg/cream mixture should cover up more of the pasta than yours did.

SALT- eggs need it, pasta needs it, ricotta needs it, – did you use enough? Probably not. Also, if you’d thrown some bacon or pancetta in there, that would have added possibly enough to make a difference, but you would’ve still needed more SALT.

I’ve used mozzerella on top as called for, but prefer a tastier white cheese, and have had great results with provolone, and fontina- or you could simply add more parm.

I do like the addition of red peppers though- good call.

In closing- I also deviate from recipes, swapping where I feel neccesary- but in this case, deviation caused you to end up with a great big plate of FAIL. Don’t blame RR- even though I doubt you would. Your too macheesmo to do that.

I won’t demand that you try again and post it- I know it would be repetitive and maybe boring to post all that again- but I think you should try again at some point, because it is delicious AND just so you can say, “Yes, Natalie was right. This is the bomb.”

PS- your pesto grilled cheeses are also the BOMB. thanks for that-