Here in Buffalo some of the pasta houses will cover a plate of sauced spaghetti with mozzarella and run it under a broiler to brown the top.
So it's not chicken parm or eggplant parm; you can get it with a meatball or sausage or whatever, but mostly it's just pasta, sauce and cheese.
My question is, is this a Buffalo thing? It's so simple that I assume it's done lots of places. But I don't live in lots of places, so I don't know.
(Apologies for the blog-pimpage, but I'm genuinely curious.)
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