Reviewer:

tasz2011

Home Town: Bulan, Kentucky, USA

Reviewed: Apr. 1, 2013

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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Reviewer:

Madagascar Mama

Reviewed: Mar. 23, 2013

Good and quick. I used frozen meatballs instead of ground meat. Turned out very tasty, however I had to add a little more sauce.

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Reviewer:

c_brat

Reviewed: Mar. 8, 2013

This is a good basic recipe. I did add more spices to the sauce, which I suggest or it will be very bland. I used a 24 oz. jar of sauce, and it was still slighty dry. Next time I will either use more sauce, or a less spaghetti so it won't be quite so dry.

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Reviewer:

forhym216

Reviewed: Feb. 25, 2013

I found this recipe when I was trying to come up with a different way to eat spaghetti. I love it,but my boyfriend hates it. I followed the basis for this recipe,which was my own spaghetti(meat sauce with garlic,onions,italian seasoning,etc) and I layered this recipe. Meat sauce,spaghetti,cheese,meat sauce,spaghetti,cheese. Well,we LOVED it. Even my boyfriend adores this recipe and asks me to make it all the time. It makes "normal" spaghetti taste so boring and plain,that I'll never make spaghetti unless it is baked again!

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Reviewer:

MelC

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Feb. 22, 2013

I'm a new step mom and after cooking gourmet meals for friends and family I have been struggling. I just received this recipe thru e-mail. I added 1/4 t of garlic and onion powder along with 1/2 t of rosemary and1/4 cp of Parmesan cheese to the meat, sauce and spaghetti. I served it with bread stick and a fresh veggie tray with ranch dressing ( a staple and how we get veggies in them)The kids and my partner love it. For me it was OK but I have 2 kids preparing for movie and very happy they had a " meal that rocked". Thanks allrecipe.

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Reviewer:

Vaunce

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

Reviewed: Feb. 6, 2013

I even added more lean ground beef to make it a whole pound for the dish, I reduced the pasta to 4 servings, and increased the cheese 6 more ounces, crowned it with fresh parmesan cheese and it still wasn't a recipe I would use again. I've had much better!

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Reviewer:

Ceannze

Cooking Level: Expert

Home Town: Wilson, North Carolina, USA

Reviewed: Feb. 4, 2013

Our family is kind of picky when it comes to baked spaghetti, but this one is the best! I make the 9 x 13 pan of this recipe when our eldest son and his finance are coming over (which makes five of us) and it is just about all gone at the end of the meal. Very yummy! I actually like to use sharp cheddar instead of mild, and I prefer the med size can's of Hunt's Spaghetti Sause instead of jarred.

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Reviewer:

mglancy

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: La Grange, Kentucky, USA

Reviewed: Dec. 20, 2012

I love this baked spaghetti!! What I like most about it is the baked part, it makes it easier and less messy for my 16 month old to eat! I do use more sauce because after trying the original recipe the first time I found it to come out kind of dry. So I add just a bit more sauce and I also brown mushrooms with my ground beef. My whole family loves this recipe, it makes great leftovers as well!! : )Oh and did I mention its so EASY!!

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