"This recipe is easy, full of flavor, and with ingredients that we always have on hand. Add browned ground beef for a meaty version." — Weaam
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ground black pepper
shredded mozzarella cheese, divided
1 (2 ounce) can
black olives, drained
green bell pepper, sliced in rings
This recipe was good, but it was a little dry. I think it needed a little bit more sauce.
pretty good...there's potential. I used a can of diced tomatoes (minus some of the juice)instead of just tomato juice and put the green pepper into the pasta instead of just on top and used a 4 cheese mix I had on hand instead of the mozzarella. Overall it was good, but i think next time I'll used a little less pasta, try it with mozzarella, use less onion (and i love onion), and add mushrooms into the mix as well.
There wasn't enough sauce- I'd have to double or even triple the recipe amounts. We've been eating leftovers with canned sauce heaped on it. Also, the thyme in the recipe gave it a strange taste.
Personally I love this recipe. Occasionally I will put some spicy italian sausage in there just to change it up, but its great even without it. Only thing I changed was adding oregano and basil. Its great otherwise!
i am a vegetarian. this dish is a winner with my entire fmily
This was OK but nothing particularly exciting about it. I only used 2/3 the pasta and thought it was still too much, so I certainly wouldn't want to use all of it. I may try this again with less pasta and see how that comes out.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Spaghetti III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 395
** Calories from Fat: 119
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