Reviewed: Apr. 17, 2009

It's a good dish for a big group or to bring to a potluck dinner. It's easy to reheat. It tastes nice.

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CookingMaMa08

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Foster City, California, USA

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Reviewed: Apr. 15, 2009

FANTASTIC! I'm still a newbie cook, and tried this recipe. It was extremely delicious, probably the best one I have tried (out of maybe 5 - told you I was a newbie). Thank you! I didnt line the pan with aluminum foil because I didn't have non stick foil, but I did spread butter on the bottom of it. The only change I made was instead of parmesan cheese (my step-son has a reaction to it) I used a taco-blend cheese.

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Chewy

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Reviewed: Apr. 12, 2009

This was very good! The only minor changes I made was no aluminum foil lining and I layered sauce over the spaghetti and another layer over the ricotta cheese. I also cut down the parmesan cheese. My husband and I really enjoyed it!

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kimiko611

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2009

My husband just went on and on about this recipe! He actually said, "I wish I was fatter, so I could eat more of it!"

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clemson94

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Reviewed: Apr. 8, 2009

My husband said that I could cook this every night of the week! This recipe was fast and easy. I did not use a foil lined pan. I just lightly sprayed my pan.

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breesmama

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Reviewed: Apr. 8, 2009

This recipe was really good! try it it was delicious!

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Mackenzie

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Reviewed: Apr. 7, 2009

I made this spaghetti this past weekend and boy was it tasty!!! I added some additional seasoning but otherwise followed the recipe to a T. It was delicious and I will definitely be making it again!

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Onna

Cooking Level: Beginning

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Reviewed: Apr. 6, 2009

Very yummy! I used all cottage cheese because I don't like ricotta all that much. The only other thing I did was add onions and garlic. Thank you

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Jessi

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

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Reviewed: Apr. 5, 2009

Easy & got rave reviews from the family. Added some spices to the beef and some sauce to the bottom of the pan. Could use more noodles next time. Might've been my fault!

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Jessica

Cooking Level: Intermediate

Home Town: Whitby, Ontario, Canada

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Reviewed: Apr. 2, 2009

This was really good. I did it with putting the sauce on the bottom, then layering the rest. Will make again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 29, 2009

This was absolutely delicious. It was a hit here. The only thing I changed was mixing the spaghetti with the ricotta instead of layering it. I feared the spaghetti would become dry if simply layered as the recipe called for. I also used my own homemade marinara in place of the jarred sauce. All in all, a incredibly tasty meal that I will be making again.

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Bryn

Cooking Level: Intermediate

Living In: Andrews, Texas, USA

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Reviewed: Mar. 29, 2009

this was absolutely awesome i made it for my wife and son they both agreed. i put a layer of sauce down first then noodles then sauce then ricotta cheese then more sauce and topped it with the mozzarella. i also used mids spagghetti sauce instead of prego.

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chrs3750

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Reviewed: Mar. 25, 2009

This turned out fantastic! Didn't bother with the foil on the bottom as others suggested, I sprayed the pan however it did sorta burn a bit to the bottom, next time I will try it with foil on the bottom and see if that makes a difference at all. I think this recipe is great as is but can be tweaked with any extra ingedients that you or your family might like. Hubby and I decided next time to add some fresh mushrooms and thinly sliced green pepper and maybe some pepperoni. Definitely one of those recipes you can play around with. Thanks for the great recipe!

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Adrenalyne

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 25, 2009

Husband LOVED this and is making me make this for his company potluck. I made the following changes: -I also did not line with foil. I used a glass pyrex pan and sprayed with Pam. -My spagehetti package was about 17 ounces so since it was more than double I used a lot more sauce, I used two Classico big jars (each at 32 ounces) so total of 64 ounces of sauce. -I couldn't find a carton of ricotta cheese, so I found a 17 ounce cup of ricotta cheese in the dairy section of Walmart and that was plenty -To make sure it didn't get dry like some of the reviews stated, I layered the bottom of the pan with the sauce, then put the coated noodles in, then added the remaining half of the sause, then sprinkled some more parmesan cheese (we like cheese), then put the ricotta cheese layer, then the remaining sause, then the mozzarella cheese and the remaining Parmesan cheese

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Trinh

Cooking Level: Beginning

Home Town: Westminster, Colorado, USA

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Reviewed: Mar. 24, 2009

This turned out good, will definitly try again...

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FoXXXyBrown

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 22, 2009

We tried this last night and loved it. I did chop up some mushrooms and put them under the sauce. It added some awesome flavor!! I didn't put the foil down either and it worked just fine. You have to try this recipe.

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shhiler

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Reviewed: Mar. 18, 2009

I cooked this for my family and everyone loved it! Great for leftovers too!

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Loretta

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Reviewed: Mar. 15, 2009

I assembled this recipe per others suggestions and based on a standard lasagne assembly. Lined the bottom of the pan with extra sauce and not foil. I also seasoned the spaghetti with some garlic powder, salt and extra parmesan since others complained of this layer being dry and/or bland. I then put most of the mozzarella over the ricotta layer, topped with the meat sauce, and a small amount of the remaining mozzarella. As a result it was flavorful and moist. Next time I will throw in a layer of seasoned spinach to add some veggies to the recipe.

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RAISIN1

Cooking Level: Expert

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Reviewed: Mar. 14, 2009

Yum. Loved how it looked when perfectly baked. Followed some reviewer comments. Did not line pan with foil. Used glass baking dish and spread just enough sauce to cover bottom before adding noodles. Used linguini. Also used Italian link sausage I already had thawed, cut into chunks like meatballs for meat layer. Those topped with mozz and a spinkling of grated romano (a little more punch) gave the dish a semi-bumpy, lightly browned, atractive appearance when done. Again, yum.

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Qwitz

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2009

i love it!!!

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Cristal

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Baked Spaghetti

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