Reviewed: Nov. 15, 2007

this turned out amazingly well,,the only thing i changed was, i didn't have any cottage cheese or ricotta, so i substituted sour cream, and it was very tasty!

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Kruise's Mom

Cooking Level: Expert

Home Town: Neosho, Missouri, USA

Living In: Goodlettsville, Tennessee, USA

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Reviewed: Nov. 12, 2007

Everyone loved it. I doubled the sauce and ground beef and it was very tasty and light.

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clmonti

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Reviewed: Nov. 7, 2007

Tastes great, but a lot of work for spaghetti.

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JESSICAD02

Cooking Level: Intermediate

Home Town: Odessa, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: Nov. 3, 2007

This has become a family favorite! I like to use ricotta in place of the cottaqe cheese and ziti in place of the spaghetti.

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Penny

Cooking Level: Intermediate

Home Town: Staunton, Virginia, USA

Living In: Greenwood, Indiana, USA

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Reviewed: Nov. 1, 2007

Great starting recipe...I agree that either less pasta or more sauce needs to be used, if it weren't for that I would have given 5 stars. The only change I made was to add fresh mushrooms and it was great. Next time I will decrease amount of pasta and maybe add some other veggies.

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mommyof2

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 25, 2007

This was pretty good, tons of cheese. I thought it could have used a bit more sauce and meat. and will make this change next time I make it. This can be made ahead and feeds an army. Great for the kids or if your feeding the entire football team.

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Haleymg

Cooking Level: Expert

Home Town: Bethany, Oklahoma, USA

Living In: Choctaw, Oklahoma, USA

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Reviewed: Oct. 23, 2007

This recipe is great and a lot better than regular baked speghetti. I don't add the egg and butter and it comes out great. I do add sour cream with the cottage cheese to add a bit more flavor. It is almost like lasagna but with speghetti noodles. Very good.

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Valerie H.

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Reviewed: Oct. 17, 2007

Will definitely make again! I cut out lots of fat by subbing ground turkey, fat free sour cream, reduced fat parmesan, whole wheat pasta, and egg beaters. It still tasted great!

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TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Oct. 8, 2007

I'd never baked spaghetti before - this was wonderful. But be forewarned: it makes a lot! I used VERY chunky tomato sauce (I cooked up zucchini, mushroom, onion and garlic to add to jarred sauce) and so by the time I got it all arranged, it was heaping full above the rim of the 13x9 pan. I also used thickly-sliced mozz for the layers. A winner!

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 30, 2007

Very, very, good. My whole family really enjoyed it. I prepared it as the recipe instructed, no changes necessary.

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K.D. Baum

Cooking Level: Intermediate

Living In: La Grande, Oregon, USA

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Reviewed: Sep. 27, 2007

This was so easy and inexpensive! My family loved it! What a great meal to take when you're bringing a warm meal to another family...perfect choice!

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JEWELRYLADY

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Reviewed: Sep. 26, 2007

Good, but not anything special as far as baked spaghetti goes, in my opinion.

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Tart-licious

Cooking Level: Expert

Living In: Loudonville, Ohio, USA

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Reviewed: Sep. 23, 2007

Good but not great. I followed the directons exactly except added a can of sliced mushrooms. Don't think I'll try this again as the family said they would prefer normal everyday spaghetti.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

This was very good. I would add garlic salt next time instead of season salt and like previous posters I added a chopped green pepper with onion and meat. My husband raved about this for 2 days! He doesn't normally eat leftovers, but he ate this several times over the weekend.

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SMIDGEN21

Cooking Level: Expert

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Reviewed: Sep. 7, 2007

Great! I had leftover meat sauce from a failed meatball experience, so I just added that to a jar of spaghetti sauce for this recipe.

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RAY570

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2007

I've been making a version of this for awhile now. I usually make too much spaghetti and have some meat sauce left over so I make this recipe with the leftovers and freeze it for another day. When we unthaw it and bake it, it almost tastes better than the original meal!

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B_32

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2007

This is a pretty good baked spaghetti. I used Newman's Own Marinara for the sauce. I also added about 2 Tbsp. minced green pepper, it added a great depth of flavor.

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AMANDAELLISON

Cooking Level: Intermediate

Living In: Hinton, West Virginia, USA

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Reviewed: Aug. 17, 2007

LOVE this recipe. I substitute ricotta for the cottage cheese, though (I think it makes the casserole "stick" together better). I also have added additional veggies and herbs, and it is fantastic. My little ones literally eat this recipe up!

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Nicole

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Reviewed: Jul. 23, 2007

This was good, but in all honesty, to me, it really didn't taste any different than plain old spaghetti. However, it is a great, different way to eat it; the casserole holds together so you can cut through it with a fork rather than twisting the pasta around with a spoon and a fork.

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