It is very important that you do not overcook these! One sheet I had perfect at 10mins. The rest somehow were in 11-12mins and were too browned and were much harder/crunchier. Unless you enjoy dunking your cookies in coffee or milk, then longer cooking is for you. I'm going to have to make these again and try 9-10mins and see how they turn out. My Mom loved them, and they did have that cakey taste, but it was yummy.

Reviewed On: Nov. 2, 2009

Maybe I did it wrong, but honestly it didn't taste any different from just pasta and meat sauce mixed together. There was no "bake" quality to it. I also added some oregano and basil because I thought it would be a little bland without it. I added extra sauce so perhaps thats why it wasn't as 'crunchy' as a bake would be. I also used small shells instead of rotini, just had them and didn't want to buy more. It was good, but I wouldn't call it a casserole.

Reviewed On: Oct. 3, 2009

Not fabulous. I already have a ravioli recipe but wanted meat to add to it. Used 29oz of ravioli, an entire jar of spaghetti sauce because it looked too dry ( I hate crusty baked pasta), and added extra cheese on top. I skipped the tomatoes (was supposed to be drained anyway) and mushrooms because no one in this house likes either. It didn't have much flavor and I just thought it was rather blah. I love pasta and ravioli, but maybe if I choose to make it again I will add some oregano/basil or some other veggie. Very easy to make though!

Reviewed On: Aug. 17, 2009