My boys balk at the different texture of whole wheat spaghetti, but this recipe makes texture a non-issue. I'm sure this is delicious vegetarian -- how I normally cook -- but it also tastes great with less ground beef than stated and only enough cheese to cover the top (a bit healthier). I added mushrooms, onions, garlic, some olives I needed to use up, and extra spices. Next time I will probably make it 100% vegetarian, including grated carrots, bell peppers and tomato chunks. I don't know why the same ingredients taste so good baked, but it's a tasty alternative when I can afford the extra 30-minute cooking time.
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My boys balk at the different texture of whole wheat spaghetti, but this recipe makes texture...