I have to admit, I never made this recipe exactly as written. I took the advice of a couple of the other reviewers and it turned out really good...definitely a keeper recipe! Here are the changes I made and the specific brand names we prefer... We love the Newman's Own Cabernet Marinara sauce and Sargento brand cheeses so that's what I used. Also, we like our dishes nice and cheesy so I used more than what the recipe called for and I decreased the onion because my husband only likes subtle onion in his food. I mixed the sauce and pasta together before putting it in the baking dish. I layered in this order: 1/2 the pasta & sauce mixture, 8 oz of sliced provolone (instead of 6 oz), the sour cream, the other 1/2 of the pasta & sauce mixture, 4 cups of shredded mozzarella & provolone (instead of 6 oz). I used a baking dish that was deeper than a regular Pyrex dish so all the pasta would fit. I baked it covered with foil for 20 minutes so it wouldn't dry out and then uncovered for an additional 10 minutes because I like the cheese to get a little brown. It turned out moist and delicious. I served it with Ceasar salad and garlic bread I made out of leftover hot dog buns. My guests gobbled it up and everyone had seconds (some thirds). Everyone loved it. This is definitely a keeper recipe.
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