* Don’t be tempted to use black pepper – this recipe is best with freshly ground white pepper. Be generous with the white pepper.
* Please take the time to make your own sauce. Try
Josephine’s Marinara Sauce (Red Sauce) which only takes an hour to make (mostly unattended). You’ll need about two cans of sauce (a third of this recipe) so feel free to make a smaller batch or make the whole thing and freeze some.
* Leftovers freeze well. Place in an oven-proof dish and freeze. Remove from freezer (no need to thaw) and bake at 350°F for about 40 minutes.