Reviewed: Oct. 10, 2011

This was great. In order to make this a complete meal, I added some ziti. I added eggplant because I had one that was about to go bad. I had enough drippings from my italian sausage so I didnt have to use the olive oil. After the vegetables and sausage cooked I heated my cooked ziti and pasta sauce up. I then did the layering. This recipe does take some time because of all the chopping, cooking, stiring, layering, cleaning. But I thought it was worth it. It took me nearly an hour for prep...not 30 minutes like the recipe stated. And by no means am I a slow cooker! Great dish!!

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Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 16, 2011

WOW! Yum! This was delicious! I'm so full but I still want more! I added a little ground sage to the pork and used Ritz vegetable crackers, but other than that I stuck to the recipe. I never rate immediately after I eat, but this was so good I had to say so. Thanks for the recipe!

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Reviewer:

Ali

Cooking Level: Intermediate

Home Town: Union, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Jul. 26, 2010

Amazing recipe. I used a mix of chorizo and italian sausage in place of the ground pork. I also omitted the layer of mozzarella cheese. I mixed cracked pepper flavored crackers with a cup of shredded mixed italian cheeses. It really seemed to be plenty of cheese without the layer of mozz in the middle. I decided to add eggplant as well. I will make this again and again for sure.

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Reviewer:

kirsten maes

Reviewed: Jul. 8, 2010

Very good, I also did the pork into little meat balls, made it a little more kid friendly! I think the pork could have used some seasoning though, and probably could have done without the cracker crumbs. Other than that, pretty good, even got my 2 anf 4 year old to eat it!

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Reviewer:

PCallison

Cooking Level: Intermediate

Reviewed: Jul. 19, 2009

This is really, really good. I have made it two times now and although it seems i dirty every mixing bowl in my (limited) kitchen space in the staging and prep phase, it is worth it. For the topping, I used some stone ground crackers which I crushed (at least I could do that in a freezer bag and not have to find another mixing dish) with some packaged shaved fresh parmesan.

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Reviewer:

lostksbearindallas

Reviewed: Jul. 7, 2009

CREATOR'S COMMENTS: When I make this dish I do not crumble the ground pork; I make semi-rough meatballs about 1/2 thumb size. That way not every bite has pork in it. Also, I have found that using Ritz brand crackers makes a better "crust" with the cheeses.

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5 users found this review helpful

Reviewer:

Kiss1frog

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Apr. 1, 2009

Great stuff! I modified this to make it a veggie side dish - no pork, no cheese. Love the veggie combination! I served with skillet balsamic chicken.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Kirkland, Washington, USA

Reviewed: Sep. 1, 2008

Sometimes I don't understand the ratings on this site at all. This recipe is a case in point. Agree with the reviewer who said he didn't like the taste or texture of the ground pork. Simple vegetarian Ratatouille is much better. Call this something else.

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Reviewer:

Dede Ranahan

Reviewed: Aug. 11, 2008

This was delicious! I used Italian Turkey Sausage in place of the ground pork. I also used Garlic and Herb Wheat Thins (Reduced Fat) for the cracker topping. The combo was perfect! This was a complete meal by itself.

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4 users found this review helpful