Reviewed: May 26, 2012

I've made this dish several times and always receive accolades. To "spice" it up a bit I also add 1 lb. of ground sausage (sweet, Italian). It's a great leftover dish as well.

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Reviewer:

cdub

Reviewed: May 15, 2012

Eh. This is okay, but could have saved a step and just made regular noodles and sauce.

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Reviewer:

erppa2

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Reviewed: May 15, 2012

This was really good.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Mountainburg, Arkansas, USA

Living In: Pine Bluff, Arkansas, USA

Reviewed: May 13, 2012

This is the best pasta I have ever had I LOVE IT and so does everyone else. the only thing i would change is the type of noodles used spaggettie noodles arevery hard to scoop out i would prb use penne or angle

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Reviewer:

pomgirl2010

Reviewed: May 2, 2012

Wonderful! I needed a good basic recipe to use. We dont do meat but i roasted colored peppers, roots veggies, onions, tomatoes, then used cottage cheese blended with oregano from my garden, freshly shaved chunks of parmesean and think slices of mozerella on top rather than shredded. Wow, served with a caprese salad, i couldnt have gotten better if we had eaten out! Delish.

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Reviewer:

bgunderson

Reviewed: Apr. 11, 2012

It was good but a little dry. Will use more sauce next time.

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Reviewer:

Allyloo

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Margaret, Alabama, USA

Reviewed: Mar. 29, 2012

This is a GREAT casserole, easy, makes lot's and smaller portions freeze nicely for a quick meal later on. Make sure you use plenty of spaghetti sauce..I added an extra 1/2 cup and I used a combinatiion of shaved parmesan cheese, shredded cheddar and mozzarella. Yum-m-m!

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