From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
Fall is the time for baked pasta, and baked pasta is the time for garlic bread. From October through March, many of my nightly meal plans can be written as “some kind of pasta, green salad, garlic bread.”
I noticed this recipe recently in the stack of “recipes I need to try.” It’s got a powerful amount of flavor and it turns out garlic bread that is just soft enough inside and just crispy enough outside.
For a printable copy of the recipe, click the link: