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"We've been making this dish for years, and it's still a favorite. It's great at potlucks and I have yet to find someone who doesn't love it. I make mine with bowtie pasta and simmer it without the lid for awhile so it's thicker. I also use fresh mozzarella balls (the ones in water instead of parmesan, because the texture and flavor of fresh mo..."
May 3, 2009 on Food.com