We all love it! 12 oz. = around 3 c. dry shell pasta (I actually use 4 c.). I substituted 1 can diced italian tomatoes for the 1/2 jar spaghetti sauce, used italian seasoned bread crumbs, only cheddar for the cheese, and was in a rush and tossed everything together using 1/2 of the cheese rather than layering it, sprinkled with parmesan, baked covered, and then uncovered and added remaining cheese for the last 5 min., and it was absolutely scrumptious! I later made it layered, and really prefer it all tossed together. This is my new "weeknight lasagne"! It will be a regular on our weekly menu, and a quick yummy meal all will love when having guests over. For those who say this recipe is bland, a thing to remember is that it can only be as good as the spaghetti sauce that you use, so don't skimp on the quality of sauce. Thank you Cheryl for the recipe!
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We all love it! 12 oz. = around 3 c. dry shell pasta (I actually use 4 c.). I substituted 1...