Reviewed: Jun. 8, 2009

This has quickly become a staple in my home. My friends at work request that I make it often so I will bring in leftovers. I always use cottage cheese in stead of ricotta, however.

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mimiswoboda

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Reviewed: Jun. 6, 2009

Only rated it 4/5 because it lacked just a bit on the flavor, but over all a nice cheesy recipe that turns out great. Next time will add garlic and italian sesoning while browning my ground beef. I also followed whoami's suggestions (Feb 23/09) about the layering technique. I also did not bother lining my pan with foil but I did spray with PAM and it came out great.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Jun. 3, 2009

Used spag squash, 15oz ricotta

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Kathy_in_TN

Cooking Level: Intermediate

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Reviewed: May 30, 2009

It's a lot of work for spaghetti. It was tasty and afforded me a way to use up the last of my ricotta cheese.

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Rosalind

Cooking Level: Intermediate

Living In: Hollywood, Florida, USA

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Reviewed: May 26, 2009

This was a really good recipe for Baked Spaghetti. I am not a big fan of ricotta cheese and will probably leave that out the next time I made it. Overall, really good. Everyone should try!

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Angela

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Reviewed: May 25, 2009

I made this for my husband's birthday dinner. He loved it and so did our 3 kids! We will be making this again!

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burgessm

Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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Reviewed: May 17, 2009

This is my husband's new favorite. He loves lasagna, but it can be so much work! easy and good. also reheats very well.

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leah

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Reviewed: May 11, 2009

Turned out GREAT!

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MaBe227

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Reviewed: May 10, 2009

It was very good. The only change I would make is to add a little less ricotta and more sauce, but that's just my tastes.

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Sarah

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Reviewed: May 7, 2009

Very good! I added chopped black olives and mushrooms along with the meat mixture added a can of diced tomatoes and cut the sauce in half. Had 12oz cottage cheese and the 12oz ricotta cheese together. Boyfriend raved!

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mwilli24

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Reviewed: May 6, 2009

This recipe was very good and easy to make. This is a good weeknight recipe. Thanks! Will make again!

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Chelleby13

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Reviewed: May 5, 2009

This was good, but a little dry. I used Prego Sausage and Garlic Sauce, and added a can of mushrooms, but it was unanimous that it needed more spaghetti sauce. I might try this again, and use half ground beef and half sausage, too.

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autumn267

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Apr. 28, 2009

I would strongly suggest NOT using cottage cheese. It tastes fine but looks horrible. Overall, this is a basic, simple, but tasty recipe

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Lyuda

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Reviewed: Apr. 27, 2009

Great recipe. I use pasta that has extra fiber and protein instead of regular. I try to keep it healthier by adding extra veggies too.

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moms diner

Cooking Level: Expert

Home Town: Colts Neck, New Jersey, USA

Living In: West Vancouver, British Columbia, Canada

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Reviewed: Apr. 27, 2009

This was awesome! I just made some simple changes per other reviewer suggestions: (1) I seasoned my beef with some garlic, oregano, and basil; (2) used half of the sauce in with the beef mixture, the other half used in between layers and (3) only used half the amount of ricotta cheese. This will definately be made again and again in our house.

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susieh

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Living In: Hudson, Massachusetts, USA

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Reviewed: Apr. 24, 2009

I made this last week for my family and it was a huge hit! I made it exactly as the recipe called and won't change a thing. It was delicious!

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kellyh

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Reviewed: Apr. 23, 2009

It's Great! BUT my husband & I are on Weight Watcher's. (this recipe is 17 points per serving!) So here's what I did to make it only 8 points per serving: whole grain spaghetti, canola non-stick cooking spray instead of butter, half the grated parm. cheese, fat free cottage cheese, lean ground turkey, Hunts original style MUSHROOMS sauce (it's better for you), and 2% milk shredded mozz. cheese. Follow the Baked Spaghetti recipe, using half the parm. cheese each time. Instead of eating 1/6 of the pan, eat 1/8 of the pan. (1/6 of the pan ends up still only 11 points compared to 17!) It's delicious & not terrible for you! Enjoy! God Bless!

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juliemarie

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Reviewed: Apr. 23, 2009

EXCELLENT! When browning the meat, I added fresh garlic, onion, and my fav. spices. I didn't foil the bottom of my dish (no need to)...just sprayed it with Pam. I layered as follows: Spaghetti, half the sauce mix, cottage cheese, other half of the sauce, and topped it with cheese. Came out PERFECTLY!

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Apr. 22, 2009

This was ok. Lasagna tastes much better. I won't be making this again as it lacked flavor. It definitely needs extra sauce and additional layering, like is done with lasagna.

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