Reviewed: Dec. 5, 2008

I thought this was great! My family loved this, although next time I will season the meat a bit more. Definitely a keeper!

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goochgirl

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Reviewed: Jun. 17, 2008

use fresh oregano instead of dried and it will taste much better!

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jleins

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Reviewed: Nov. 17, 2007

So yummy! Had to make a couple changes due to what I had in the pantry. No tomato sauce so I used 15 oz of petite diced tomatoes with a clove of fresh minced garlic instead of the garlic powder. I tossed the butter in the colander with the pasta and put the pasta right into the skillet with the meat sauce then topped with the mozzarella. Came out great!! I used the called for amount of salt and thought it needed more after cooking- you have to use tomatoe sauce; not a spaghetti sauce. If you use a spaghetti sauce forget the salt. Good yummy recipe.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Oct. 5, 2007

I’ve made this recipe for over 20 years and it is very versatile. I always use a large can of pureed tomatoes in sauce otherwise there is not enough sauce. Substitute chopped green peppers and mushrooms for the ground beef if serving to non-meat eaters. It tastes just as good. Add a sprinkle of cayenne for a little pizzazz. Great dish for pot lucks. Buon appetito!

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Michael

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Cameron Park, California, USA

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Reviewed: Feb. 6, 2007

excellent recipe. I did omit the olives and next time will double the meat sauce as we prefer more sauce. And I will just use one tsp of seasoning salt, it was a bit salty.

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MARA61

Cooking Level: Intermediate

Home Town: Mount Clemens, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Nov. 28, 2006

Great recipe! I double the tomato sauce or else there isn't enough. Aside from that it has turned out to be a new favorite dish. Its quick and easy and tastes great!

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Alyssa9876

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Reviewed: Nov. 21, 2006

This was pretty dry and salty, and too meaty. If I did bother to make it again, I'd cut the meat to one fourth, and triple the tomato sauce. But I won't bother making it again.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 7, 2006

This is one of my family's favorites. It is quick and easy to make.

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rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Oct. 31, 2006

WOW!! That tasted so great!!! I had been craving mushrooms, so I used them instead of olives, but I absolutely loved this recipe!!! The only problem was that I didn't have any leftovers to enjoy the next day!

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Rob

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 8, 2006

This was a great, quick and easy change from my usual ground beef recipes. I loved the olives and I don't usually like black olives! Also I added some chopped mushrooms and baked everything at 350 for 20 minutes. My husband said that it was a keeper!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jun. 8, 2006

This was great and simple, a nice alternative to regular spaghetti. I doubled the sauce and used spiral pasta (already had it in the pantry). It was even great as leftovers the next day. :o)

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Jen

Home Town: Houston, Texas, USA

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Reviewed: Feb. 22, 2006

Loved it!

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SHERIDANSMOM

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Reviewed: Nov. 16, 2005

We all really enjoyed this. I followed the recipe & didn't mix the sauce and pasta together. I really liked the taste of the pasta as it tasted butttery, yet it was topped with meaty sauce. Yummy! Next time though I would increase the sauce by 50%.

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7FROMHEAVEN

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Reviewed: Nov. 15, 2005

Delicious and easy...my whole family loved it, and I didn't change a thing from the reciepe! Thanks!

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T.J.

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

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Reviewed: Nov. 4, 2005

This was an easy recipe to make and my husband really enjoyed it! As recommended by other reviewers, I mixed everything together and baked it for 20 minutes at 350 degrees. I made this recipe a second time and added two Italian sausages and some onion and minced garlic to the meat mixture (also put in some extra pasta sauce). It was even better! Yum!

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Apr. 28, 2004

Instead of adding the cheese and then placing it under the broiler I did as some of the other reviews suggested and just sprinkled the cheese on top and let the heat from the food melt the cheese. This was truley wonderful. My whole family loved this and can't wait for me to make it again.

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DA3SHELTONS

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Reviewed: Jan. 7, 2004

I modified this recipe due to lack of time and no ground beef! I made the sauce in a large skillet with the olives, cheese and all the seasonings, and simply added the cooked pasta (without the butter)when it was done. The shredded cheese melted over the top of the hot mixture, and it was a huge hit with my kids. They loved the olives in this tasty, cheesy meal! Will definitely make again!

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DIANA1023

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Reviewed: Apr. 21, 2003

This was a very tasty recipe, but not the best mostaccioli I've eaten. I made this for some friends here in college and this was stolen from me. I will probably make this again, but not anytime soon. it's kinda messy to cook, but tasty nontheless.

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