Reviewed: Feb. 9, 2012

So easy and yummy. I cut the recipe in half, used traditional Prego and italian sausage instead of beef. Definitly in my future menus.

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Reviewer:

Armywife

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Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Reviewed: Jan. 24, 2012

This was a quick and easy recipe to use as a base. I tweaked it a little. Instead of 2 pounds ground beef I used 1 pound ground beef, 1 pound Italian sausage. The only other thing I added was 1 green bell pepper which I sauteed with the onion. Yummy!

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2 users found this review helpful

Reviewer:

val

Reviewed: Dec. 21, 2011

We loved this recipe, but felt it was missing something. I think I'll add some garlic next time and see if that's it.

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3 users found this review helpful

Reviewer:

mere

Reviewed: Nov. 7, 2011

Wow! So easy and so delicious - perfect for an easy meal yet it tastes like something that took hours. I used half ground beef and half Italian sausage and used one of Prego's regular sauces so I added some fresh mushrooms sauteed with some onion and garlic. I added a little wine to the sauce along with some fresh basil and a can of seasoned petite diced tomatoes. Next time I might even add a litte ricotta cheese for more of "lasagna in a hurry" this was so good. I served this with a garden salad and Pepperidge Farm garlic bread and we had a fabulous dinner in no time at all - fabulous with a glass of wine!

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17 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jun. 6, 2011

Great recipe for how easy it was. I made it with less meat (about 1 lb) and more sauce (about 1/2 more jar) and I think it would be dry had i not made these adjustments. I also added Italian seasoning. I was able to make one 9x13 pan and one 11x7.

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3 users found this review helpful

Reviewer:

jacebanty

Reviewed: May 19, 2011

I made this with Quorn instead of ground beef and added minced garlic, and it turned out very good. I also divided it into 3 pans, eating one tonight and freezing the other 2 for a future busy-day dinner. Not gourmet, but certainly tasty, quick, and easy.

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4 users found this review helpful

Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Apr. 28, 2011

Made this for foods class, it was very good. It stayed moist and had a wonderful favor. I would make this again.

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Reviewer:

Keely Ackerson

Reviewed: Apr. 28, 2011

This was great! It had a great taste! We made this in our High School foods class. We had 45 minutes to make it. We did this in two class periods. The first day we got everything ready and stuck it in the fridge. The second day we baked it. It was still very moist. It was very good!

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Reviewer:

Josie

Reviewed: Apr. 28, 2011

i made this recipe, but i did not eat this. But we used shells insted of tubed noodles. it looked the same. i make this recipe alot at home, i did not know that Baked Ziti was just masochele in english. Nothing new to mi. But it looked ok.

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Reviewer:

bcontreras

Reviewed: Feb. 7, 2011

This one's a keeper! I am a novice cook but didn't have a hard time with this one. The mozzarella in the sauce gives this dish the sticky consistency I like in my pasta. Best served with toasted soft-meal bread and butter. Thanks for sharing!

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3 users found this review helpful