Reviewed: May 7, 2007

This is my hubby's favorite meal. I add ground mild italian sausage & ricotta cheese, and it is even better the next day. Great recipe!

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Christi

Cooking Level: Expert

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Reviewed: Apr. 21, 2007

Really easy and delicious. I did use fresh spinach and cut the cheddar cheese in 1/2. Turned out perfect.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Apr. 3, 2007

This recipe has became a hit in our household! I made this one evening, during Lent, because I had all of the ingredients on hand! My husband (who loves food with meat and is never happy with anything when I use spinach for the main ingredient) could not stop eating it! He has also already requested that I make it again for him! Scrumptious and simple, I love it!

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RANDYS WIFE

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Reviewed: Mar. 29, 2007

I chopped some fresh shpinach and used a mushroom sauce and it turned out great (if you like mushrooms)

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KEVVY13

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Reviewed: Mar. 26, 2007

I made this recipe exactly as written and would not change a thing if I were going to make it again. It was very good and the prep time was minimal. I will make it again.

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KKH3

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Reviewed: Mar. 24, 2007

This dish was delicious and very easy to make. Makes great leftovers if you freeze half. Thanks for sharing!!!

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Shelley

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 24, 2007

My family loved it!! Definitely a keeper.

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COOKIENENA

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 13, 2007

Delicious and quick to make! I used the suggestion of adding milk to make it nice and creamy. I didn't use all of teh sauce needed.

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Meg

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Reviewed: Mar. 8, 2007

My family really liked this recipe. I made it when we were all sick; it's great comfort food! I halfed the recipe then followed a lot of previous user comments, including: (1) To the egg mixture, I added a teaspoon of dried basil, a teaspoon of onion powder, and a teaspoon of minced garlic, (2) I added cottage cheese to one of the cheese layers, (3) I used fresh spinach, and (4) I used a quarter of the cheese. I baked it in a 9x9 baking dish. Delicious!

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Reviewer:

quickcooker

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 20, 2006

This is outstanding! My mother-n-law made this over the weekend and everyone just loved it! My son who's 1 years old couldn't get enough of it. This recipe is a keeper!!! Good job!

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BRANDYSBARK

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Reviewed: Oct. 23, 2006

This turned out to be relatively quick to prepare and tasted really good. I managed to get by with about half as much of the pasta sauce. We didn't have breadcrumbs on hand, but the same amount of crushed crackers (Triscuits) seemed to do the trick. Great to take to school in a tupperware to heat up for lunch.

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eraine

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Reviewed: Sep. 28, 2006

This was OK nothing too special. Easy to make and the kids ate it without complaint.

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erika

Cooking Level: Intermediate

Home Town: Saint Johnsbury, Vermont, USA

Living In: Verona, Wisconsin, USA

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Reviewed: Sep. 26, 2006

This casserole is delicious and my whole family loved it- especially my picky little kids!

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JENNIESCHOLL

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Sep. 6, 2006

I thought this recipe was superb! I only used about 1/2 the cheese the recipe called for and only 1 full jar of meat flavored sauce. It didn't hide the spinach enough for my 5 year old to eat it, but he ate "around" the spinach anyhow. Instead of mixing the bread crumbs into the pasta mixture, I spinkled 1/2 on between layers. This dish makes a pretty presentation also! Thanks for submitting it!

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Jul. 19, 2006

This was great for the whole family (even my picky toddler). It needed a little more sauce and I did add garlic salt, Italian seasonings, and onion powder to add flavor. I baked it covered with foil for 30 minutes and uncovered for fifteen. This kept the cheese from browning too much. This will definitely become a regular in our household. Thanks!

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Val7775

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Reviewed: May 12, 2006

Ok,this was really good,but It needed a little something. I added some mushrooms and garlic (sauted). The part of the directions that threw me off was,used thawed spinach, then cook in a pot with a 1/2 cup of water? Are you supposed to drain it or what? I just microwaved the frozen spinach for 7 minuetes and did not drain,added it to the pasta and it came out great. I also cut the oil to a tablespoon and added a little milk to the egg mixture. Kept it covered for the first 1/2 and sprinkled some parm on top of the cheeses. Next time I think I might add some ricotta.

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Reviewer:

shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Apr. 29, 2006

Hmm... This lacked in flavor. I even added feta cheese in the spinach mix to liven it up a bit. The top also got burnt on the sides a little bit... It made so much -- I don't know what to do with all of it! Overall, this dish tasted okay. EDIT: Tasted waaay better after a night in the fridge! Lots of sauce makes a difference.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Apr. 28, 2006

My family loved this casserole. The spinach and bread crumbs where what made the casserole more interesting and tasty. I used a package of fresh spinach, since that is what I had in the house. Will definitely make this again. My 17 y/o suggested adding ricotta cheese next time. Like other reviewers we will try ricotta next time.

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