Reviewed: Jan. 7, 2010

This was pretty good. Nothing to write home about but a fun, new way to do spaghetti.

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3 users found this review helpful

Reviewer:

pdsavoie

Home Town: Franklin, Georgia, USA

Living In: Augusta, Georgia, USA

Reviewed: Nov. 7, 2009

This is great, but why is it called a torte? There is no flour at all and no nut meal. This is just spaghetti casserole in a springform pan. Next time I will use whole eggs, flour, and meat sauce. and twice the cheese

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joesyoyo

Reviewed: Sep. 15, 2009

I'm sorry but this was very, very bland. I even added garlic, garlic salt, 3 whole eggs instead of just the whites, a little more fresh basil, and served spaghetti sauce over it. Still bland. Other than that I followed the rest of the recipe through. Definitely needs salt, pepper, more garlic, onion and whatever else I can find in my spice pantry. I do like a decent amount of spice in my dishes, but never go overboard like some people do, just enough to taste it. I usually give new recipes that didn't wow me the first time around a 2nd chance modified to my liking, but sorry, this one is getting pitched.

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Reviewer:

defunct999

Reviewed: Sep. 7, 2009

This is a good start to the recipe but i felt like it needed a bit more in in, next time i'm going to add more tomatoes, some chicken and more cheese. Overall, it was very impressive looking without too much effort, definitely worth a try.

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Reviewer:

LBott

Living In: Dallas, Texas, USA

Reviewed: Aug. 31, 2009

What a great twist to regular spaghetti. I used cottage cheese instead of ricotta and I place meatballs cut in half between the layers. Finally, I topped with cheddar as this was all I had. The whole family enjoyed it.

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2 users found this review helpful

Reviewer:

templina71

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Aug. 13, 2009

A good starting point, but needs heavy customisation to add any real taste to it.

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Reviewer:

Mineral

Reviewed: Aug. 5, 2009

This was nothing special when made as directed.

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lizzitish

Cooking Level: Expert

Home Town: Middlesex, New Jersey, USA

Living In: New Egypt, New Jersey, USA

Reviewed: May 1, 2009

My husband and I love this. I generally add some ground sweet italian turkey sausage to the middle and use canned diced italian tomatoes. VERY YUMMY!

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Reviewer:

LaurenGC

Reviewed: Jan. 29, 2009

We love this and make it all the time. We do not always use the springform pan- sometimes we just use a 2.5 quart casserole dish and scoop it out. Not as impressive looking but tasty. I have not had a problem with dryness. I think the key is to serve it on a bed of spaghetti sauce or pour some over the top when serving. We put it out in a bowl with a gravy spoon. All my kids love this (which is unusual) and now that we have made it a lot, it is really easy to do, even without the recipe at hand.

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Reviewer:

Jen

Reviewed: Nov. 23, 2008

Bf seemed to love this--he had 3 helpings. I liked it okay, but I'm not really loving it too much. I read the reviews and bc of the comments about it being too dry, I modified the recipe. I used 1/2 pound of spaghetti, doubled the ricotta, and added some spaghetti sauce. I also added more seasonings--salt, pepper, and oregano. It turned out well enough, but I'll try something else next time. Thanks for the recipe!

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