Reviewed: Jan. 9, 2011

This receipe is fabulous. I used Bolognese sauce I made yesterday that is full of fresh veggies and it was perfect. Thanks for sharing the recipe.

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3 users found this review helpful

Reviewer:

STROY21

Cooking Level: Expert

Living In: Lewiston, Maine, USA

Reviewed: Dec. 2, 2010

Great recipe. Well received by the family including our toddlers. I didn't have stewed tomatoes, so I skipped it and also used less sauce as the recipe submitter suggested. Topped w/ mozz and Parmesan cheeses. Next time I might try just Parmesan. Served over linguine with a spinach salad for a great meal.

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Reviewer:

Wendi

Reviewed: Nov. 19, 2010

THIS DISH WAS FAST AND EASY TO MAKE I WOULD RECOMEND IT TO ANYBODY LOOKING TO CHANGE UP FROM THE TRADITIONAL BUTTER/BREADCRUMB/BAKE DISH. I USED A JAR OF VICTORIA LOW SODIUM MARINARA SAUCE WHICH SEEMED TO WORK VERY WELL WITH IT.

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Reviewer:

adam

Cooking Level: Intermediate

Home Town: Russell, Massachusetts, USA

Reviewed: Aug. 29, 2010

5 out of 5 kids loved it!!!

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Reviewer:

Chuck Wade II

Cooking Level: Intermediate

Home Town: Boonsboro, Maryland, USA

Reviewed: Jul. 20, 2010

This was a great, moist recipe. Very healthy! I didn't change a thing and we liked it very much.

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Reviewer:

Keena

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

Reviewed: May 11, 2010

My kids loved this! Hubby was concerned about the combo at first. As everyone else seemed to do I adjusted things here and there to fit my family. Overall... it'll be made again.

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Reviewer:

Pepsishot

Reviewed: Feb. 21, 2010

I order something similar to this when I go to my fav Italian restaurant. I loved this recipe! I actually sauted the onions and garlic on low for about 5-10 mins, then added all the ingredients and baked. I just used plain sauce from a jar, no chunks of tomato at all. It was still delicious! Thanks for a great recipe!

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Reviewer:

STRONICMIC

Reviewed: Feb. 1, 2010

This dish is great! I didn't have time to thaw, so I used frozen haddock fillets. I followed the recipe as written using my own from scratch pasta sauce. I baked it in a 400 degree oven for 45 minutes, then added one half of a 6-oz. can of tomato paste as it got quite juicy, and the mozzarella cheese, and baked another 15 minutes. I served it over whole wheat linguini. It was restaurant quality and a great way to get fish into your diet!

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