I've made this using mozz (sacrilege I know...) the flavor profile changes a bit but it's still good. parm is still the best! I also swap shallot for yellow onion because it's what's available to me and it doesn't taste too different.
adding ground beef makes it more filling but definitely not needed :) I've made this about 20+ times so I know the recipe like the back of my hand and I add way more seasoning then recommended bc honestly I like it more salty. I added champagne vinegar for acidity and it doesn't taste right without it.
