I really like this recipe, as it not only makes a delicious end product, but demonstrates a lot of basic cooking (mirepoix, making a basic bechamel/mornay sauce, etc.), although I do like to dress up the tomato/cream sauce at the end (a little sugar, some spices). I find that the meat mix is incredibly versatile (i.e. by adding dried pepper, worcestershire, chopped tomatoes, a little stock, and a few tablespoons of quick-cook oatmeal you've got a lovely sloppy joe mix). There are a couple of nice additions/ substitutions that this recipe supports.... I tend to vary the cheeses in the mornay sauce depending on my mood. I also like to add some boiled and chopped spinach to the meat filling to add some creaminess, texture, and color. Also, a neat and interesting sub for the pasta is to use flour tortillas (burrito wrappers). They're faster and easier to handle than the pasta and give an interesting texture. A brilliant recipe!

Reviewed On: Aug. 17, 2008