Reviewed: Dec. 7, 2012

Excellent version of an old time favorite ! I've tried it as is and also with the bow tie pasta. Love it.

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Reviewed: Aug. 16, 2012

ok, on my family weekday menu board under Monday I wrote "Pasta Bake". Yeah I renamed this dish cause ....well, just cause Tuesday had Zuppa Toscana next to it! Just the facts, Ma'am! Anyway, today is Thursday and I just finished the LAST bite of "Pasta Bake". Everyone. Put. Down. The. Hamburger. Helper. Boxes. For the cost of buying pasta and meat that will last so much longer than that box this recipe is worth stocking the ingredients. I cooked as written except did not add the extra cheese on top. No biggie, it was cheesy without it. What I loved the most is the fact that the entire pan is gone! Gone gone gone! We ate it all. It has such a great body it holds up well for leftovers in the frig. I just added a salad and breadsticks for a great meal. Oh yeah, I always kick the seasonings up with herb mixes regardless of recipe lists for this type of dish. Do You!

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Reviewer:

MRoss

Cooking Level: Intermediate

Home Town: Vicksburg, Mississippi, USA

Living In: Jackson, Tennessee, USA

Reviewed: Apr. 30, 2012

Favorite casserole II (according to my son) I modified to be a one dish skillet meal. In a very large skillet I sauteed the veggies as instructed then added venison burger (instead of beef) and some diced cooked sausage and kept cooking until pink was gone from the venison. I then added - in layers - the uncooked tri-color macaroni (substituted for rotini) and two cans of undrained diced tomatoes. I filled the skillet to the layer of the tomatoes with one can of beef broth and one can of water (volume may vary according to skillet). Return to boil (do not stir) and simmer for 25 min. Check for liquid periodically and add water as needed for pasta to cook correctly. Top with cheese and heat until melted. Serve.

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Laura

Reviewed: Apr. 14, 2012

this recipe is fantastic. I used papardelle instead of risotto because that's what I had, and I was still impressed. I also used a little more garlic and cheese, and added an egg in the mozzarella-- similar to cooking a lasagna. thanks for the great recipe!

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Reviewer:

cjg

Reviewed: Mar. 25, 2012

Delicious! And we will certainly make it again and again! Thanks!!

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Gwen

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

This was a big hit with my boyfriend, who is quite picky, and I certainly enjoyed it. I used hot Italian sausage but otherwise followed the recipe as written. The largest casserole dish we have is a 2qt so I did have to divide the recipe; however, it worked out perfectly because I gave the smaller one to our widower neighbor. I will definitely try this recipe again, though next time I think I'll also use the Italian cheese blend on top, in place of the cheddar.

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Reviewer:

AnnieFannieTX

Cooking Level: Beginning

Living In: San Antonio, Texas, USA

Reviewed: Jan. 22, 2012

Everyone loved it. Could add corn.

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Reviewer:

kkandas

Cooking Level: Intermediate

Reviewed: Jul. 27, 2010

Big hit for all but S

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Aubsie

Reviewed: Jun. 29, 2010

Just made this last night-really yummy! I made a few changes to sauce-used only tomato sauce, no diced tomatoes. Also, I added 2T Worcestershire Sauce, 1 tsp Basil, 1 tsp Oregano, 1/4 tsp crushed red pepper, and 1/2 tsp garlic salt, and 1 T packed brown sugar to the sauce for some more flavor. For cheese, I couldn't find Mexican blend, so used a Colby/Monterey Jack blend which worked great. I stuck with the sharp cheddar on top. My 13 year old who never eats tomato sauce cleaned his plate!

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Reviewer:

Treski

Cooking Level: Expert

Living In: Bainbridge Island, Washington, USA

Reviewed: Apr. 22, 2010

This was absolutely wonderful! would not change a thing. I served this for visiting family (2 adults and three children) and it went over very well. Everyone had at least two helpings and the leftovers were all gone by the next day.

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