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

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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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defunct999

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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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LBott

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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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templina71

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

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

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Mineral

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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

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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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LaurenGC

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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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Jen

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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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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 30, 2008

My family and I really enjoyed this recipe. I forgot to by provolone so used a mixture of part skim mozerella and asiago cheese. I also added 3 cloves of garlic since the recipe didn't call for any. It turned out wonderful!! Will make again!!

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jkmom

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Sep. 5, 2008

I only give this recipe 2 stars because my 2 year old daughter loved it, as I expected she would. For adults, it was ok, so so, very bland (and I made lots of adjustments). I would only make this again for my daughter.

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Mommy&Wife

Cooking Level: Expert

Home Town: Petaluma, California, USA

Living In: Walnut Creek, California, USA

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Reviewed: Jun. 9, 2008

Beautiful presentation but I wasn't crazy about the lack of flavor. Both of us thought it was missing something. I added garlic (of course) but even after that it didn't have much zing. I really loved the looks of this dish though so I'm going to continue to tweak it and see if I can get the flavor up to it's potential! Thanks for the starting point.

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IrishEyes

Cooking Level: Intermediate

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Reviewed: May 29, 2008

Wonderful, simple flavor! Needs garlic, but doesn't everything?

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gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

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Reviewed: May 13, 2008

I made this recipe because I already had most of the ingredients in my pantry. I didn't have any fresh tomatoes, but I did have a can of fire roasted tomatoes. Gave the torte a nice little kick. Will definetely make again, but first I'm gonna go buy a springform pan. Mine tasted good, but didn't look as pretty coming out of a round cake pan with a spatula. :)

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Joanna

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: North Augusta, South Carolina, USA

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Reviewed: May 3, 2008

this was just ok, but would not make again.

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Dennis in Colorado

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Reviewed: Apr. 26, 2008

This was too much work for not a very good dish.

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Abby R.

Cooking Level: Intermediate

Living In: Richmond, Michigan, USA

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Reviewed: Apr. 25, 2008

I followed the recipe to a T and I found it bland. It was easy to prepare and pretty to look at but wasnt anything special. I agree it was a bit dry for our taste as well.

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WALLYLARKIN

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Reviewed: Apr. 18, 2008

I'm on a special diet (SCD) so I made this with spaghetti squash, I pulsed farmer's cheese and yogurt until it was the consistency of ricotta, and I cooked the tomatoes with onions and garlic. I also added fresh parsley and oregano to the basil layer because I needed to use it before it went bad. Even though I was unable to follow the instructions perfectly, this dish was easily customizable to my diet and it tasted outstanding. I've tried to modify other recipes but they weren't nearly this good. It really satisfied my craving for a spaghetti dish. Thanks!!

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NoviceCook

Cooking Level: Intermediate

Home Town: Grangeville, Louisiana, USA

Living In: Walker, Louisiana, USA

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Reviewed: Apr. 14, 2008

This was good. Something different. I only used about 1/3 lb of spaghetti & increased the ricotta to 1c. I also used 1 16oz chopped tomatoes instead of the 2 chopped tomatoes. I used mozarella cheese instead of provolone and 1 egg. I also baked it in a 2 qt dish sprayed with cooking spray.

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JOY

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Apr. 11, 2008

It was so-so. I didn't know if the egg whites were to be beaten or not....so I beat them and folded the other ingredients into that. I would use whole eggs, more parmesan and ricotta, instead of provolone if I made this again....and a regular sauce instead of chopped tomatoes. Just didn't have that pizzaz using the original recipe!

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mrsdi

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