Ok. I just made this recipe and put it in the oven. I think someone made a mistake. 8 oz of pasta is definately not enough. Nor was the amount of sauce. I almost think that this recipe needs to be doubled all around. It was impossible to layer this dish. I'm a little scared that it said not to grease the pan with the plain noodles being on the bottom. I did add fresh sauteed baby bella mushrooms and a little sugar to the sauce (to cut the acidity). I think having sour cream and the provolone will be great. I'll try to remember to rate the taste.

this was really good! and not greasy at all, even with all that cheese.

This is a good basic recipe, but I thought it was way too bland. I will try it again and add my own seasonings, maybe basil, oregano, garlic to add some flavor. I used Emeril's Traditional Marinara sauce and I did use a 16 oz. package of pasta instead of the 8 oz. and the consistency of it was fine. I do think it's a dish kids would like, & will try it again when my grandkids come to visit. It was good, but I think it needs a little tweaking to your personal taste.

I am not sure I should rate this. I kind of just took inspiration from it because I didn't use the exact ingredients. I also halved it and it still made as much as I thought it would full recipe. I didn't know how much pasta weighs so I think I went a bit skimpy on the pasta using 2 cups dried. There wasn't enough to layer it but I think it works anyways. I also added a haf green pepper and half orange pepper because I needed to use them up. I don't have provolone cheese or mozzarella so I used a generous sprinkling of parmesean cheese and a light topping of about 1 cup grated medium cheddar (I didn't want to use the rest of my cheese). This is just amazing, I will make this weekly! Leftovers are delicious the next day. This hasn't lasted long and I will make the full recipe next time and freeze half. I will be aiming to have a few frozen before my new baby comes.

i really liked this a lot! i found that 8 oz didn't seem like enough pasta, though - i used a full 16 oz box & it seemed to work well. also, i baked mine without a cover for about 20-25 minutes (until the mozzarella was brown) & it seemed to be fine. thanks for the great recipe though!

This was better than I expected. It really was like lasagna. I did change a few things, I used wholewheat macaroni(which I mixed with the sour cream), and we love garlic, so I added an entire bulb, also, I skipped the provolone, just used a whole large bag of Kraft Italiano blend. My almost 4 yr old loved it as well!!! (oh yeah, almost forgot I used fresh mushrooms, just sauted with the ground beef mixture) Thanks for the great recipe!!!