Reviewed: Nov. 27, 2006

Great recipe. Family liked it since they didn't know there was sour cream in it. Thanks!

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Reviewed: Sep. 5, 2006

I didn't change a thing and it was not only very tasty but super easy! Froze some leftovers for quick kids lunches and it was just as good if not better! Thanks

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deuxbebes

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

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Reviewed: Sep. 1, 2006

Love this dish. Made exactly as written. Thanks

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LESLEYfromWI

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Reviewed: Aug. 31, 2006

I made this exactly as written and it was fantastic. I used Prego chunky vegetable sauce and the peppers and veggies in the sauce made the dish absolutely delicious. Also the sour cream really does add to the flavor. Makes alot of pasta but is so good my husband and i are fighting over the leftovers.

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BROOKELYNNE26

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 27, 2006

I always make way too much pasta and in the past ended up throwing it away. I tried this recipe last night and my hubby said to rate this a 5 right after I put it in my recipe box. What a great way to use up the pasta. Thanks Latena it is so good and the sour cream really does add to the flavor.

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MJ

Cooking Level: Expert

Home Town: Gardena, California, USA

Living In: Madison, Indiana, USA

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Reviewed: Aug. 13, 2006

This was fantastic. I admit I was a little skeptical about the sour cream, but I plopped it in there(fat free), keeping my fingers crossed. I used ground chicken because we are trying to eat a little lighter and fat free mozzarella, also added a little minced garlic because garlic never hurts anything. This was just really really good. My husband loved it, too. Thank you for this recipe. I can see myself making this one many times.

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mudbugs

Cooking Level: Expert

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Reviewed: Aug. 9, 2006

This was great! My family enjoyed it thoroughly. I did not have provolone on hand so I just added some more mozzarella and it worked out fine. This recipe makes a very full 9 by 13 pan so lots of great leftovers.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Aug. 7, 2006

After reviewing this recipe I realized that this is a duplicate for the Baked Ziti I on this site, which is wonderful.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 5, 2006

I made this specifically and exclusively for my 17 year old son. He loved it! Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Aug. 3, 2006

Used shell macaroni as I had some already cooked from another recipe and prego garlic pasta sauce and it was excellent.

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radcook

Cooking Level: Expert

Home Town: Sutherlin, Oregon, USA

Living In: Grand Junction, Colorado, USA

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Reviewed: Jul. 20, 2006

The key to this recipe is the sour cream. Whatever you do, don't leave it out and don't scrimp on it. Though it's only one ingredient of many, one can really taste the sour cream aura and it enhances, not overwhelms the other ingredients. To boot, it provides a creaminess that would otherwise not be there. I did not have provolone cheese, so I substituted what I had on hand, which was a combination of cheddar cheese and Monteray jack cheese.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jul. 19, 2006

This was just okay. I was hoping for something more creamy with the sour cream. It did have a nice taste.

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Mel & the boys

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Reviewed: Jun. 15, 2006

I was wanting something Italian with marinara sauce yet a little different than spaghetti or lasagna. Viola! This was it we all loved it and my family raved for days. I served it with onion cheese bread from this site. It's one of our new favorites. Thanks for a great recipe. Note: This is grade A stuff right here and my husband requests it weekly. What I do is while I'm browing the meat I season it really well with garlic salt, Mrs. Dash (herb and garlic), and Italian seasoning don't be worried that you are over seasoning b/c when you add in the sauce the flavor will infuse into the sauce(I use Hunt's sauce in a can 1. can of mushroom and 1. can of chunky vegetable) this is a staple at my house!!!!:)

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: May 22, 2006

This was SO tasty! Used penne pasta and 3 jars of Prego chunky vegetable type sauce. Used 8 oz. package Provolone slices plus 2 slices out of a 2nd package to cover the pan. Used the whole 2 c. sour cream to make it even easier. Also, used the whole 8 oz. ball of Mozarella for the same reason. (Don't have to measure that way--it's just me). Added a tablespoon of oregano. We LOVED this recipe!!! I might add a 4th jar of Prego next time to make it even saucier and maybe a little salt. Great, tasty, tasty, tasty recipe. Thanks!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Apr. 22, 2006

My kids LOVED this recipe. I only used 1/2 pound organic pasta and I did substitute spaghetti sauce because that is what I had in my pantry. Everything else the same. Everyone even liked leftovers and I imagine this would freeze really well.

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Melissa

Cooking Level: Expert

Living In: Camarillo, California, USA

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Reviewed: Apr. 11, 2006

This is very good and filling...makes a lot!! I had 2 left over jalapeno blue cheese burgers that I crumbled into my own spaghetti sauce..wow. I also used sharp cheddar since I was out of mozzarella...the combinations are endless...family and friends loved this recipe. I served with herbed bread sticks and salad...so good.

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: Apr. 9, 2006

Wonderful and easy! Kids even loved it!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Apr. 1, 2006

This is a great recipe. Since it is just the 2 of us I scaled it down and I also tried to reduce the calories a bit by using 1/2 lb of ground beef and adding to it some sauteed portobellos. And as much as we love cheese I decreased it a bit to save on some calories there. I used sliced mozz. but didn't have provolone so I subbed some 2% Kraft shredded cheddar blend.I also used low fat sour cream. Even with these changes it was still great. You should definitely try this one.

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apedawn

Cooking Level: Intermediate

Living In: D'iberville, Mississippi, USA

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Reviewed: Mar. 29, 2006

I used a four cheese pasta sauce and added a little sausage. Next time, I would probably use less sour cream and more mozzarella, and add a little Italian Seasoning.

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EAM1135

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 28, 2006

YUM! This was really good. My Husband absolutley loved it! The sour cream is an awesome addition, and so is the provolone. I layered it exactly as stated, and it came out perfect! The only changes I made were that I used Italian Sausage instead of Ground Beef, and I also added in some Italian Seasonings and Garlic to the Sauce. I will be making this again!

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