Reviewed: Oct. 27, 2009

Made this for dinner last night and it was a hit. I followed a recommendation and used a high quality tomato pasta sauce in the meat mixture. Very kid friendly and the leftovers were just as good as the first night. The only thing I might do next time is double the meat sauce.

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CraftyPancakes

Cooking Level: Beginning

Home Town: Salem, Oregon, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Oct. 6, 2009

I love this and it makes a ton if I don't want to do any grocery shopping for awhile! ... I don't usually buy Provolong cheese, so I test out different kinds of cheeses with this. I've tried sour cream & cream cheese filling, and riccotta and sour cream, both are great. ... Add a little Italian dressing for a leftover night and it gives it a little zing. ;)

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macgirl67

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Reviewed: Sep. 30, 2009

All I can say is YUMMY!!! Followed recipe to a T and served with hot rolls. Thanks!

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BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Sep. 28, 2009

This has become my "go-to recipe" for when I need to take a dinner to friends. It freezes so well and it makes so much that it leaves plenty of leftovers for another meal. Whenever any of my friends have a circumstance where they know I'll be bringing them a meal they get excited because they know they're going to get "Jenny's Pasta Bake" (as it is now known in my circle of friends)... I just wish I could take the credit for this wonderful recipe! My only suggestion would be to use a deep roasting pan or two average size casserole dishes as it does make a lot of food!

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aandhmommy

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Reviewed: Sep. 23, 2009

EXCELLENT! EXCELLENT! EXCELLENT! Have made it 3 times now and always to rave reviews. This one stays in my recipe box. Thanks, Lalena

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TootiJo

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: Aug. 27, 2009

Having made a few substitutions, this is a pretty good dish. I used Wacky Mac vegetable spirals, ground turkey-seasoned to taste, garlic and herb spaghetti sauce, and added a chopped zuke to the meat sauce. Since there is only 3 of us, I divided the recipe between two 8x8 pans. Definetly a plus, I can get 2 dinners from one batch. Im sure I will make this again.

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tiffscookin

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

Added some chopped red and green peppers that I need to use up, and just used shredded Italian Blend cheeses. Quick, easy...and delicious!

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kleer

Cooking Level: Beginning

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Reviewed: Aug. 8, 2009

I made this the other night and stuck exactly to the recipie. The entire family loved it and I've got a few hard-to-please eaters. I'm definitely going to make this again, although I do plan on trying with just mozzarella to cut down on the cost a little bit (provalone is on the pricy side). I may try some other variations, but as-written the recipie is definitely a keeper!

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Rick

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Logan, Utah, USA

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Reviewed: Aug. 6, 2009

Really enjoyed this and very easy. I too used mozzarella only. Used some leftover homemade spaghetti sauce. Added some chopped garlic and Italian seasoning to the ground beef saute. Made a huge batch. Like an easy throw together lasagna without all the fuss.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Aug. 1, 2009

Very easy to make and definitely a hearty meal and it took well to the changes I had to make to meet my nutritional requirements. Only changes for me were whole wheat pasta shells, 2 - 26oz Hunt's no sugar added pasta sauce, and low/no fat everything and it still tastes great! This has become a sort of, occasional weekend treat for me. :-)

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MoparDSM

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Reviewed: Jul. 31, 2009

Everyone liked this. It tasted a lot like my mom's lasagna recipe but was so much easier to make. My mom says we can make this from now on :) It does make a lot so make sure you have plenty of people eating.

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SmitY1910

Cooking Level: Beginning

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Jul. 22, 2009

This was absolutely delicious! I think the sour cream is what makes it stand out from everyday pasta and tomato sauce. I didn't have provolone cheese, so I used mozzarella slices instead. So a two cheese pasta instead of three, but still yummy! I could have eaten the entire pan if my stomach had room. Speaking of which this recipe makes A LOT, so there's enough for freezing or leftovers if you are a three person family, like us.

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wholesomehome

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

The provolone cheese is what makes this dish. This is a dish that I would make again. The only thing that I changed was the amount of tomato sauce. I used 6 cups and that was plenty.

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Crystal's Recipes

Cooking Level: Beginning

Home Town: Bryant, Arkansas, USA

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Reviewed: Jun. 28, 2009

Wow! So simple, so good. The only changes I made was to substitute Italian sausage for ground beef and added a green bell pepper. Made this for a church dinner and my dish was scraped clean. Not a bit was left! Will certainly make again.

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Cherilyn

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

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Reviewed: Jun. 23, 2009

I love this dish!! I followed the recipe exactly, only I added garlic, salt, pepper and oregano to the meat (to my taste). Turned out to be a good dinner. I served it with garlic bread and a salad. Nice dinner to have with some wine.

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Didi03

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Reviewed: Jun. 18, 2009

Followed directions exactly. My family loved it. Very tasty. Great way to use up pasta. I especially liked the combination of provolone and sour cream.

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Holly Arce

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Jun. 16, 2009

Didn't add any onion. VERY GOOD!! Husband said I must make again! :)

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SearsChick

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Reviewed: Jun. 15, 2009

Good. The sour cream definitely makes the difference. Kid friendly.

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dee nelly

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Reviewed: Jun. 10, 2009

This was good, but it seemed something was missing. I think that I will try making it with sausage instead of hambuger. Red and green peppers would also taste good in this with some crushed red pepper to give it a kick.

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