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Reviewed: Apr. 6, 2008

This was very good. I decided to use macaroni instead of the spaghetti, because that's what I had on hand. It was certainly easy to make, and very tasty. The only complaint I had was that it did boil over slightly in my oven when I baked it. Aside from that, it's a winner!

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Mary McCarthy

	Cooking Level: Intermediate Home Town: Braintree, Massachusetts, USA Living In: Lakeville, Massachusetts, USA
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Reviewed: Feb. 1, 2008

I made 1/4 of the recipe as it is only my husband & I. Everything turned out well. It was pretty easy to make and had a good taste to it. The spaghetti did soak up all of the sauce.

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MISI1818


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Reviewed: Nov. 7, 2007

This is a very good recipe for just regular ol' comfort food. It's good for leftovers and the kids like it. I used evaporated milk instead of regular and added a little salt, pepper, garlic powder, and minced garlic to the meat during browning. I also think next time I'll use more noodles than the recipe calls for, but that's just personal preference for noodle to meat ratio. I've made this a few times now and will again in the future I'm sure. Thank you!!

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hammerthumbs


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Reviewed: Oct. 1, 2007

We love this recipe! I've made it several times now. Each time I made it, I changed it a little more to our tastes. I only make one pan's worth and use 2 1/2 cups Ragu pizza sauce instead of tomato soup, use 1/2 pound pepperoni, 1/2 pound sauteed mushrooms (or can use a can), a can of sliced olives, and a cup of pre-cooked frozen baby shrimp instead of the hamburger and veggies written in the recipe. Also leave out the cheese and sprinkle it on top for the last few minutes of cooking. This has become one of our most beloved recipes. While my version is slightly different (we used our favorite pizza toppings, yes my boyfriend LOVES shrimp on pizza), either way you make it you'll end up with a wonderful dish that's much more than plain old baked spaghetti. The noodles suck up all the extra liquid, but the resulting tomato sauce is deliciously creamy. Thank you!

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Shiloh

	Cooking Level: Intermediate Living In: Fairbanks, Alaska, USA
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Reviewed: Apr. 23, 2007

Yum! I made with tri-color rotini instead of spaghetti. I also didn't have an onion, so I used the green pepper and added fresh mushrooms. Hubby and I both loved it! Definitely will make again - would be great as a potluck.

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Meg

	Cooking Level: Intermediate Home Town: Suffolk, Virginia, USA Living In: Portsmouth, Virginia, USA
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Reviewed: Apr. 20, 2007

This was delicious! I cut the recipe in half, added a small can of mushrooms, and used 1 lb. ground beef and 1 lb. sausage. I was worried that there was SO much sauce for the amount of noodles, but it came out perfect! The noodles really did absorb the liquid. Great dish for leftovers, too!

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