Reviewed: Jun. 24, 2009

I loved this! I followed the recipe, except I added 1 cup of cottage cheese. This made 4 huge meals for my husband and I. The next time I make it, I will freeze half of it. This is one that you need to try!

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Amusjh

Cooking Level: Beginning

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Reviewed: Mar. 24, 2009

This recipe has good potential if you add a few things. I tripled the garlic, added more onion, added S&P and added about 2-3 cups of ricotta, otherwise it's not cheesy enough and top it off with Parmesan cheese. And I also took liberty with the diced tomatoes and sauce and added or subtracted as needed and used pre-flavored varieties for more kick. I'm going to try it with sausage instead of ground beef and see how it goes.

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KinseyG

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Reviewed: Feb. 13, 2009

The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.

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AUNT MAMIE

Cooking Level: Expert

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Reviewed: Jan. 27, 2009

This has been a family favorite since the 60's. Not gourmet but soul satisfying, budget friendly comfort food. Perfect for school pot lucks and family reunions. Janet Port Orchard, WA

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Janet

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Reviewed: Nov. 3, 2008

I guess I wanted it to be more like lasagne. I feel like it needed more creaminess... maybe some ricotta or cream cheese mixed in with the pasta. It was a good, clean out the fridge dinner.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 29, 2008

Makes A LOT of food. Loved it. I never cooked the frozen spinich and it was fine. I used ground sausage (because I had it...it turned out SOO GOOD with it) and more garlic and cheese. I agree with some people who say use cheddar as well. I used Mozza and shredded marble cheddar. Probably almost 2 cups as I spinkled bread crumbs and shredded cheese (and parmesan) on top. Love it and heated up great the next day for lunch. More like a lazy mans lasagna than ravioli but soo good.

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KARLCOPP

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Reviewed: Dec. 1, 2007

This was a nice casserole because it made enough to feed a big family. I also liked that it had spinach (healthy!) and used ground beef - because I am always looking for new ways to use up hamburger. I added a little mozzarella and Parmesan cheese on the top, too.

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Sep. 3, 2007

This recipe is 5*'s with a little tweaking. I used: # 16 ounces Whole Wheat pasta # 1 (10 ounce) package frozen chopped spinach # 1/2 cup bread crumbs # 2 eggs, beaten # 1/2 cup ricotta cheese # 1/2 cup shredded mozzarella cheese # 1 pound lean ground beef # 1 chopped vidalia onion # 4-5 cloves garlic, minced # 1 (26 ounce) jar spaghetti sauce I followed the instructions, and then sprinkled a little more mozzarella cheese on top before cooking, covered, in the oven. It was very good...and I am quite picky and hate spinach. I will def. make this again (and again, and again) :D

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Macophile

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 16, 2007

This is very good. It is almost the exact same as a recipe my mother made as a child. I only give this four stars because I don't think it's QUITE as good as my childhood favorite. I will post her recipe here as well.

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Rebecca

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 21, 2007

I really like this recipe. I always wonder why people rate recipes they change, but I'm going to do just that. I used chicken instead of beef, because I think chicken and spinach go so well together. I also doubled bread crumbs and eggs. I caramalized the onions and added a few mushrooms, before I added all the tomato sauces. All and all a great cheap meal that my friends loves as much as I did.

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Jessica

Cooking Level: Intermediate

Home Town: Port Saint Joe, Florida, USA

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 28, 2007

This sounded SO good and smelled SO good when it was cooking, but it turned out rather dry and not very flavorful. Then I realized when printing the recipe out in 3x5 format the SPAGHETTI SAUCE is listed below the fold on the ingredient list. So don't make the same mistake we did and miss it! Will re-make it w/ the correct amount of sauce and re-rate the recipe!

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 14, 2007

I was a little skeptical of this one, at first it sounded like a "clean out the fridge" dinner,but we were amazed at how great this came out. I think the spinach and breadcrumbs really made it more special. I didn't have any mozzarella, but I did have parmesan, romano, some ricotta and Italian blend that I used instead (talk about cleaning out the fridge!) Leftovers were great, too. Thanks!

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Feb. 2, 2007

I was dissapointed in how this came out. I love riccota so I used that, made my own home made sauce and used shell pasta, but something just didn't taste right. I think the 2 beaten eggs may have ruined the consistency of the riccota. It looked delicious, and my boyfriend thought it was ok, but it was not my fav.

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amylou

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Jan. 29, 2007

I have been making this recipe for years. However I use sharp cheddar cheese. I've made it with mozzarella and it just tastes better with cheddar. I do most of the cooking at my church and this is one of the most requested dishes. For everyone who said something was missing try it with sharp cheddar.

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stjchurchcook

Cooking Level: Expert

Living In: Edwardsville, Illinois, USA

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Reviewed: Oct. 2, 2006

This was really good and very simple. I think next time I may add some herbs/spices to the meat mixture and more cheese on top, but it's enjoyable as written also.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Jul. 7, 2006

This casserole was delicious! I followed the advice of some of the others and added a layer of ricotta cheese and added more sauce and garlic. The olive oil and breadcrumbs really give the pasta a much more noticeable flavor. Next time, I will half the recipe-- this feeds an army!!

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Stacy.Cape.Coral

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Reviewed: Apr. 23, 2006

this was sort of like a funny looking/tasting lasagna. It was not to our liking.

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CHEFANDERSEN

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 23, 2006

This dish is very easy and tasty, but missing something. I followed some of the other reviewer’s suggestions by adding more garlic and spices… but I wish I would have added some ricotta as well. I did double the mozzarella cheese (1 c in the cooked pasta/spinach mixture and 1 c sprinkled over the top towards the end of baking.) The husband loved this dish, but I think I’ll experiment a bit more the next time I make it. Thanks, Amy, for the good recipe!

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DJKreut

Living In: Seattle, Washington, USA

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Reviewed: Mar. 2, 2006

I made the recipe as stated, but incorporated the recommendations of other reviewers...I added about 8 oz. of ricotta cheese to the pasta mixture and then topped the pasta mixture with a separate layer of 7 oz. of ricotta cheese mixed with one (of the two) beaten eggs, and some parsley, garlic salt and pepper. I also added an extra garlic clove, two tsp. of Creole seasoning and half a tsp. of seasoning salt to the meat/tomato mixture. Without the ricotta cheese and extra seasonings, I don't think this recipe would be all that great. It was good, but not as good as another pasta/spinach recipe that I have.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 26, 2006

I am not a cook and this was very easy for how complicated it sounded to me. I served it to four adults and there was only left over for two left. Everyone was going back for more. I used tomato puree instead of a jar of tomato sauce because I forgot all about it, but it was surprisingly really good and it didn't need more seasoning at all. And I added extra mozzarella cheese on the top. My husband likes lots of cheese in everything.

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Leanna

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