Reviewed: Nov. 7, 2009

This was great, did not have cottage cheese, made it with left over linguini from alfredo the night before. Put in cold linguin, butter,topped with cheese, sauce, more cheese-delicious

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2009

Pretty good. I used ricotta cheese rather than cottage...(personal preference). Good flavor but will use more than one jar of spaghetti sauce next time around. Was a little dry.

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japricess

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2009

We made this with leftover sauce, and a bit extra cheese. We added extra veggies (olives and mushrooms) and it held together very well! We've actually had it twice now, and there are never any leftovers!!

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TROUBLEINA

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Oct. 17, 2009

This was very good and I really liked how it held together almost like a lasagna! My husband is extremely picky so I had to used a small amount of dried minced onions instead of the fresh, but other than that, followed it exactly. Turned out really well and will be adding this into our regular "meal menu" :o)

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Cassie

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Saint Johns, Michigan, USA

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Reviewed: Oct. 15, 2009

Didn't have beef on hand, so I made it w/ sauteed chicken and layered in fresh baby spinach too. Great dish! The egg wash really makes the noddles hold the sauce. Loved it.

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Ashley S.

Cooking Level: Beginning

Home Town: Huntington, West Virginia, USA

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Reviewed: Oct. 5, 2009

Loved this,had extra so I froze it. Tastes just as good unthawed and reheated

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cin

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Blounts Creek, North Carolina, USA

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Reviewed: Oct. 2, 2009

I didnt care for this. I would just assume have lasagna or spaghetti not combined into one dish. I used ricotta cheese because I didnt have cottage cheese, I didnt mind the taste but the appearance of this dish once ready was enough for me to lose my appetite. My personal opinion.

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mamaschultz

Cooking Level: Intermediate

Home Town: Centerville, Ohio, USA

Living In: Dayton, Ohio, USA

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Reviewed: Sep. 27, 2009

I have been making this spaghetti for years. I add Italian seasoning to the cottage cheese mixture. It is a cross between lasagna and spaghetti. I call mine Stuffed Spaghetti.Good and cheap! Thank You Louise for getting a tasty dish submitted.:) Patty

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Sep. 7, 2009

"It's Good" Husband said it's a keeper. Could have been more tomatoee for my taste but over all good choice.

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Laura Buse

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Reviewed: Sep. 1, 2009

Delicious! We made this and substituted Ricotta Cheese instead of cream cheese and it turned out perfect!!!

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lloyd&lana

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Reviewed: Aug. 29, 2009

My boyfriend thought this was excellent. I followed closely just made sure I had enough sauce. Also added spices and mushrooms to sauce.

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D'Lynn

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Reviewed: Aug. 25, 2009

this was very good. It is a little bland which is why the 4 stars. I didnt add any butter. I thought it was a strange thing to be in the recipe. My family devoured this up and got seconds. My husband hates cottage cheese but he did love this. I didnt have any mozz cheese, so I used cheddar blend. This makes A LOT so next time I should half the recipe. I am also going to add some spices, like maybe oregano, basil, garlic powder, and parsley.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Aug. 14, 2009

Loved this recipe - made just a couple of changes - added a couple of cups of sauce - afraid it would be too dry and i mixed the cottage cheese in with the noodle mixture - my kids don't like the "gooey" layer of lasagna - so they still got the nutrition of the cottage cheese - just hide it - didn't change the taste at all - i've made it both ways. I get requests for this at least every other week from the kids!

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louise

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Reviewed: Aug. 4, 2009

This is something to rave about! I used a large jar of my favorite sauce and it was perfect.

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DEBBIEMAE

Cooking Level: Expert

Living In: Warren, Ohio, USA

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Reviewed: Jul. 31, 2009

Taste was very good! But a little dry ... especially the next day when reheating. Next I will add more sauce to it! Followed recipe exactly.

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LACE7725

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Reviewed: Jul. 25, 2009

Fabulous!!! My family loves this recipe. Whenever I make spaghetti. I make extra and make this casserole and stick in the freezer to have a quick and easy meal at a later date. And I think this gets better reviews than regular spaghetti.

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CindyKay

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Reviewed: Jul. 8, 2009

An absolutely delicious spaghetti casserole recipe; it got many compliments on how good it tasted and how it wasn't too thick. I halved the recipe since I was cooking for four people and dialed up the temperature to cook: 375 degrees instead of the 350. I omitted the cottage cheese and actually made my own spaghetti sauce in place of the canned spaghetti sauce called for in the recipe. Get one can of crushed tomatoes and one can of tomato sauce and cook those in a pot on medium heat with two tablespoons of olive oil until it begins to boil (about 4 – 5 minutes). After it starts, add in two to three tablespoons of sugar, one teaspoon of salt, one teaspoon of pepper, and a sprinkle of dried parsley. Let that cook for another 3 – 4 minutes while stirring occasionally. This is the new sauce base to add your cooked ground beef and onions into. For the assembled casserole, I put it in to cook for about 30 minutes and everything came out perfectly. Cheese was melted and the consistency was great. Just use one solid sheet of foil to cover the pan though; I used two and the bottom one drooped to touch the cheese and that got a little messy. I will try this recipe next time with the cottage cheese or ricotta like some reviewers have been mentioning. Great dish for hungry appetites and will definitely please a wide audience.

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dennis.chu

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: West Lafayette, Indiana, USA

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Reviewed: Jul. 6, 2009

this was really good. i used spicy italian sausage instead of ground beef because it is what i had on hand. i let it sit on the counter 10 minutes and it really helped the casserole set. i will be making this again

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 23, 2009

Pretty good basic baked spaghetti recipe. People that thought it wasn't that great have to remember, people's tastes are different. Be creative and adjust things the way you like them. For instance, I added green pepper, a couple cloves of pressed garlic, some course ground black pepper, sea salt (instead of the seasoned salt), and the basic Italian seasoning while cooking the hambuer. For the cheeses, I used a mozzarella and provalone blend and shredded parmesan asiago blend. My husband and 2 year old loved it!

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