My son-in-law said this was one of my best casseroles ever, so that really says something! Based on recommendations, I increased all the ingredients except the cheeses and egg. I added a finely chopped onion and some chopped pepperoni while frying the ground beef. I also added a heaping tablespoon of dried parsley to the ricotta mixture and some ground pepper. Baked it for 25 mins. covered with foil and then uncovered for another 15 mins. I used a box of three-colored rotini, instead of the penne, and the corkscrews held the sauce & cheeses beautifully. NOTE: Make sure that your pasta is slightly undercooked before assembling--I even rinsed it in cold water to stop the cooking process. Will definitely be making this again soon!

Reviewed On: Jun. 18, 2011

Based on previous reviews, I added some chopped garlic to the onion saute, reduced the cajun spice and the black pepper to ONE teaspoon each, and added a generous squirt of brown mustard to the worcestershire before adding. SENSATIONAL! Very tasty and this recipe is a definite keeper. Love it.

Reviewed On: Feb. 21, 2008

The bacon gets crisp with a nice barbeque flavor, the onions soften and caramelize a little, and the fish gets steamed to perfection in the middle with bacon and onion juices! We all loved this dish and will whip it up again for company next time.

Reviewed On: Jul. 18, 2004