Follow these changes from another reviewr and it's a 5:
Due to others' reviews, i made some significant additions to the recipe, and it turned out great! With alterations as follows, everyone raved about the dish: I upped the green pepper (used a whole large pepper), used two cans of italian diced tomatoes, added one 8 oz can tomato sauce, almost doubled the mushrooms by using over 1/2 a lb of fresh, added 1 tsp italian seasoning, 1/2 tsp cayenne pepper, 1/4 tsp crushed red pepper; I reduced the cheddar to one cup and added two cups of mozzarella, mixing them together; to the bottom layer of pasta I mixed in 1 jumbo raw egg, 1/2 cup parmasan cheese, and salt and pepper (to form a better "crust"); I had to up the water in the soup a bit (maybe to 1/3-1/2 c) and sprinkled basil, s & p over all. With these complicated sounding but really easy alterations, it was awesome! Served with crusty french bread, cesear salad, and the chocolate pudding pie off this site (see reviews).
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