Three Meat Pasta

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Watching Paula making it on TV, I noticed that she used 1/2 cup of sour cream. However, the printed recipe is missing it and needs it.
Otherwise, a great dish to serve a crowd. Fix it and forget it.

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This was just unmemorable, wouldn't put it in my recipe collection.

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we made this dish it was great too much for a family of 3 so gave sum to my in laws they love it also, thanks paula dean

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I'm allergic to bouillon cubes...is there an alternative?

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I made this recipe for my family reunion and it was a huge hit. Everyone wanted the recipe. I was proud to say that it was a Paula Dean recipe and to go to Food Network to get it. I have never been dissapointed with a recdipe for her.

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I made this after watching you prepare it on your show. I made a few tweeks tho: chicken from a whole breast & turkey sausage only, ricotta instead of cottage, 1.5 boullion cubes and less of everything else due to only feeding 3 (and I always half the recipes that I try when preparing the first time. It was awesome and my husband and son LOVE it (they are big, athletic eaters. Can't wait to try it with Holiday leftovers!

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Did I miss something with this recipe. I used a pound of pasta and it wouldn't begin to fit into a 9x13 dish. Is that weight before or after cooking or does it make a difference. The flavor is soso. Something isn't right.

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This dish is inedible if prepared per the recipe. It is bland and starchy. Cooked cottage cheese is awful texture-wise. Ricotta works better. The omission of the sour cream is inexcusable, but 3 oz. softened cream cheese was tastier. Thyme, basil, red pepper flakes and garlic helped. Finely mincing the onions is necessary. Adding some white wine to TWO bouillon cubes was good. The meats were a problem. Seasoned browned ground beef instead of bland chicken, hot smoked sausage links-anything with some flavor. Brown and season the ham first. WAY too much doctoring to be worth keeping this one.

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was very very very nice and cheesy,it had a wonderfull flavour

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Pretty good meal--You need to remember the omitted sour cream (I actually used 1 cup and you need to watch what size of cottage cheese you use--that will keep it from being dry. Also, I thought 3 bouillon cubes would make it too salty with the sausage and ham so I only used 1--good choice. Only one other change--did not salt pasta water for the same reason (too salty. The ham was the only weak link for our tastes--but it did NOT ruin the dish. Next time I'd just leave out the ham altogether. Because the recipe did not specify, I decided to use Andouille sausage--and it was a good choice. Had enough leftovers to freeeze for another night down the road when I don't want to cook!