Reviewed: Mar. 17, 2012

I loved it! Made it with 16 oz of spaghetti. My husband raved about it and it fed our family of 3 several times-which it rare!! Even my son ate it and all he likes is mac n cheese and hot dogs!!

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Reviewer:

rbarry525

Cooking Level: Beginning

Reviewed: Sep. 15, 2011

Excellent flavor. I found you need to sautee the green pepper before adding it to the recipe as it was still to crunchy after coming out of the oven. As well, boil noodles just before 'al dente' before adding to the casserole as they may be too soft after coming out of the oven. Otherwise, as I said, amazing flavor!! I'm sure this will become a staple recipe in my house. Thank you, Kathy, for posting it!!

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Reviewer:

foodguru

Reviewed: Jun. 20, 2011

LOVED it! didn't have any mozzarella so I omitted and added extra ricotta and parmesan.

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3 users found this review helpful

Reviewer:

Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

Reviewed: Jun. 13, 2011

Love it! I'm not a mushroom fan so I left them out. I used low-fat cottage cheese instead of Ricotta. This recipe was a huge hit! Between my roomie and I, we ate the entire pan! Twice! Great as leftovers too!

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Reviewer:

KailynJoy

Reviewed: Dec. 28, 2010

Ridiculously delicious! Great spaghetti dish with just enough punch. I like to add hamburger meat for protein and a bit more flavor.

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5 users found this review helpful

Reviewer:

CecelyV

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Living In: Manor, Texas, USA

Reviewed: Dec. 25, 2010

This was good, not great and I was puzzled by the ingredient amounts...only 6 oz of spaghetti? I used the whole box of 16 oz's.

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6 users found this review helpful

Reviewer:

fbaglione

Reviewed: Nov. 10, 2010

Takes some time to put it together, so it's better as a weekend meal. But it's very good, especially for a vegetarian dish.

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Reviewer:

MDB

Reviewed: Oct. 2, 2010

Use 1/2 lb of spaghetti, drain and toss with just enough parmesan cheese to coat it, didn't use the butter. I sauteed the peppers and onions first, used reduced fat cheeses, (2% mozzerella and some swiss & provolone that I needed to use up) used the ricotta right out of the container, no need to puree it. I used Napa Valley Tomato Basil sauce so no need for additional basil. Add garlic salt & garlic pepper. This was delicious and makes enough for a crowd!

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11 users found this review helpful