Reviewed: May 28, 2008

I substituted a can of stewed tomatoes (undrained) for the can of sauce because it was what I had onhand and because it had onions, celery, and peppers in it! A great shortcut for those of us with no time to chop veggies. I used all ground beef and monterey jack/cheddar because that's what I had. Came out great! Chunky, cheesy, and delicious.

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HotMamaFish

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 17, 2008

This was very easy to make and very tasty. I used whole wheat rotini pasta and diced tomatos with italian seasonings. This recipe also freezes well and the leftovers are ever so tasty!

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cyrusduke

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Mar. 15, 2008

Very good. I remember my mom making this when I was little. Next time I will use about 8oz more tomato sauce. I like it to be saucier. Because all I had was macaroni noodles, that is what I used, still good.

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3 users found this review helpful

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ARBUTUSROEHM

Cooking Level: Intermediate

Home Town: Urbana, Ohio, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Jan. 19, 2008

This recipe is absolutely delicious! The only thing I did differently was I used penne pasta instead of rigatoni and shredded Italian blend cheeses instead of cheddar. Although it's great fresh, it's even better the next day!!!!!!!!!!!

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CLUCKYMOUTH

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Reviewed: Jan. 17, 2008

THIS RECIPE ROCKED!!!! I haven't had something this wonderful in a long time. It was very hearty and went a long way. It fed my family of 5 for 2 days. Rave reviews all around for this recipe.

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FULLXBUSYMOM

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Reviewed: Jan. 16, 2008

My picky family loved it!! I'm keen on recipes that still work even when you mess with it. I doubled the sauce and used breakfast sausage (because it was all I had), and it was still a hit!

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TDAND4LK

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Reviewed: Jan. 6, 2008

Great, but would add a small green pepper (vs.a tbsp). Feel free to add more tomato sauce & diced tomatoes, as well as cheese. You can spice it up if you like with hot sausage, chili peppers, etc. - still, a keeper!!

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MOEANDSUE

Cooking Level: Intermediate

Living In: Welland, Ontario, Canada

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Reviewed: Dec. 28, 2007

This was really tasty! I used a can of diced tomatoes, pre-seasoned with tomato/basil. The fresh ingredients made this dish a keeper!

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cardenas96

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Reviewed: Dec. 19, 2007

I thought this was quite good! I used 1.5 lbs. of hamburger and left the Italian sausage out. I also added a little Italian seasoning. It was still good! I'll definately make again! Perhaps next time I'll add a bit more tomato sauce...just a personal preference! Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 13, 2007

I cook and freeze on the weekends, and I needed something new for the family to try. This was a hit! It was easy to make, and it seems to freeze well. I will definitely make this again. Thank you for the great recipe.

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Pam

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Reviewed: Nov. 16, 2007

This recipe was a real crowd pleaser. I used two cans of the italian blend canned tomatoes and twice as much sauce, too. I was also really generous with the other ingredients. The sausage literally made the dish. Next time I'll use more of it. Also, making ahead is key--the pasta really had the best consistency and the flavor was just awesome.

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Carly Sue

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Reviewed: Oct. 29, 2007

This was yummy!! I didn't use the celery and I added more garlic. I also used spicy italian sausage which gave it a bit of extra zip. I found that I had to add more sauce after it was cooked because it was a bit dry. Lots of cheese is the secret. I would make this again for sure!!

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