Reviewed: Jan. 3, 2009

Very good, I did not have any bread crumbs, but I don't think it made a difference. I also added some parm cheese to the top.

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143sidney

Cooking Level: Intermediate

Home Town: Northport, New York, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jan. 1, 2009

Wondeful! Easy and Delicious!

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ShannonB

Cooking Level: Beginning

Home Town: Deltona, Florida, USA

Living In: Burlington, North Carolina, USA

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Reviewed: Dec. 10, 2008

This recipe was great! I did add some garlic powder, pepper, and basil. It baked in the time suggested. I will definitely make this again. Would also make a good freezer meal.

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JenInTheKitchen

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

My family liked this dish.

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way325

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 5, 2008

I added a bacon, more spices and more bread crumbs. My family loved it!!!

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RECkate

Cooking Level: Expert

Home Town: Denver, Iowa, USA

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Reviewed: Dec. 4, 2008

A little too salty for my taste.

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divanik

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Reviewed: Nov. 30, 2008

Not an every month recipe, but time to time would be nice. Needs something, but not much.

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JADE1977

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Reviewed: Nov. 25, 2008

really easy to make and the whole family loved it. i made a few modifications and it turned out fantastic: substituted skim milk for most of the olive oil, added 1 tsp of red pepper flakes, dried basil and dried oregano to the egg mixture, sauteed fresh spinach and mushrooms with garlic instead of the frozen spinach, baked covered for 35 minutes and uncovered for 10. lastly, i added 2 cans of diced tomatoes with italian herbs for some more texture and flavor. YUM!

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somaluna

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 22, 2008

This was an awesome vegetarian recipe, and was just as good reheated the next day. I will definitely make this one again.

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FREAKITIKI97

Cooking Level: Expert

Home Town: Lima, Ohio, USA

Living In: Pearl City, Hawaii, USA

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Reviewed: Nov. 21, 2008

This was great! Brought it to a potluck at work and it went over big. I brought the dish home empty. I used fresh spinach and sauteed it first in a little olive oil and fresh garlic. I will definitely make again. This is a keeper.

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GRETCHEN ANN

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Nov. 17, 2008

This is delicious! I make it once every couple of months or so but changed it up a bit. I use extra virgin olive oil, 1/2 package of Italian blend shredded cheese and 1/2 pkg of sharp cheddar along with Barilla Plus rotini pasta. I buy two jars of different types of pasta sauce (24 oz) and use all of it. And to give it a little more flavor, I add a clove of garlic after squeezing it through a garlic press. Also, be sure to get any water out of the spinach before adding it to the mixture. My non-vegetarian husband loves this as a main dish as well, and we always have plenty remaining for leftovers.

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austinveggiegirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 21, 2008

This was a great casserole! My man loved it, and I thought it was super easy to fix. I used radiator pasta, and I had some extra Ricotta so I added that in and it was like a super easy veggie lasagna. Lasted for several meals and reheated well.

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MAMAJENI

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Reviewed: Oct. 15, 2008

This is delicious but as another reviewer mentioned, it would be even better with garlic & some spices like oregano & basil. I also added some sausage for meat & 1 chopped tomato. Yum!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

Great recipe! We used whole wheat pasta and it came out great. Also added garlic and onion to the spinache in the pan.

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orchid

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2008

Tasted like pasta, but good vegetarian option.

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Diana

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Sep. 30, 2008

Very good and easy! I modified by replacing much of the oil with milk, as recommended by other reviewers. I also only had one jar of pasta sauce, but had a half jar of alfredo sauce so used that for the top layer. Fantastic, and my 3-year old didn't even pick out the spinach!

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MOXYPAULIE

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 21, 2008

This was very good. I only gave it 4 stars because I felt like I needed to modify it to make it 5 stars. I basically doubled the cheese but cut the olive oil amount in half. I also used fresh spinach and cooked it down with 1/2 onion minced and 2 garlic cloves minced. I also bloomed about 1/2 tsp of oregano and a 1/2 tsp of thyme and added it to the bread crumbs. And I used italian bread crumbs. All of these things enhanced the flavor and made it a 5 star dish. My family and friends loved this.

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QUIKSANDY

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Olympia, Washington, USA

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Reviewed: Sep. 11, 2008

This was really yummy w/some minor changes. I sautéed fresh spinach in EVOO & garlic. Made my own sauce and used a bit more than the recipe called for and more cheese since hubby loves cheese. Everyone loved it including my picky 6 year old. It's a keeper!

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mom2three

Cooking Level: Expert

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Reviewed: Sep. 9, 2008

Great recipe! Alterations make it a 5 star! I read some reviews that said this could be bland, so I added right over a tsp each of garlic salt, garlic powder, of italian seasoning. I like things with plenty of flavor and seasoning, but with this recipe you can season it to your tastes! In the end, I halved everything except the eggs, used canned spinach, mixed everything together with the sauce, except the cheese and threw in 2 cans of drained mushrooms, a small diced tomato, and 1/2 a cup of parmesan. The cheddar and mozz went in the middle and on top. This recipe is pretty much foolproof and a great base to start with! I cooked this all for 30 minutes in a 8x8 pan, but a 9x13 would be a little less stuffed. *Update, I've also now added 8oz of cottage cheese to this when I mix everything together in the bowl. Also I've added finely chopped zucchini, which adds nutrition without affecting the taste. Delish!

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