Reviewed: Mar. 13, 2012

Great recipe thanks. I made it the first time exactly how it was written and I agree with the previous reviewer in regards to covering it until the last 5 min. I make it now with left over homemade sauce & meatballs. I slice the meatballs thin and layer them. I also add romano & parm to each cheese layer. I place the dish on a baking sheet incase it bubbles over since mine is always stuffed to the top.

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Reviewer:

mmr777

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Gaithersburg, Maryland, USA

Reviewed: Feb. 16, 2012

Really great! Even my picky Husband loved it. I added a large can of White Meat Chicken into the toss of pasta and spinach. This will become a regular at our table!

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Reviewer:

Sabrina

Reviewed: Aug. 10, 2011

Cheesy Spinach Pasta Casserole Haiku: "Great with some changes. Classico sauce is awesome, Still needed more stuff." I had only a couple modifications on this recipe, due to what I had on hand (for instance, penne instead of shells, and all mozzarella b/c I didn't have cheddar), but I was still faithful to the recipe and directions. I used the Classico sauce, but I added to it some italian sausage that I'd browned w/ some diced onions and bell pepper. It was a nice make-ahead meal, and I'll happily eat anything loaded w/ spinach, but definitely don't bake it uncovered for 45 min. or the cheese on top will get stringy. I uncovered mine for the last 10 min. and it was a very tasty meal, albeit, still a little plain, so next go-around, I'd add a bit more herbs and seasoning,

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