Reviewed: Jan. 25, 2012

This recipe is so easy and my husband loves it. It still tastes good reheated in the microwave at work for lunch the next day. I don't use the crust because the spaghetti makes a great crust already.

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Reviewer:

Susan

Reviewed: Oct. 24, 2011

not a bad little dish. dont use the pie shell as it is not needed. you can even make about 2 lbs of the pasta and use a reg. lasagna pan if you need more then the 9 inch pie shell bowl makes. of couse most of this depends on how good the sauce is

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Reviewer:

jvu61

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Jul. 31, 2011

Love this recipe!!!

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Reviewer:

sassy101

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

Reviewed: Mar. 1, 2011

This is a great tasting meal and a new family favorite!

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Reviewer:

Heather

Reviewed: Nov. 5, 2010

As many other reviewers stated I didn't think the crust made sense so I didn't use one. I doubled the recipe in a 9x13 pan and used spiral whole wheat noodles. It turned out great and is a nice change from regular spaghetti.

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Reviewer:

ceb00a

Home Town: Mobile, Alabama, USA

Reviewed: Aug. 31, 2010

This recipe is amazing!!! Btw, for those who rated this below, when the recipe asks for a pie shell, it's just the metal frame, not the "pie crust" so the reason you think it tastes funny is because you didn't read the recipe correctly. There isn't supposed to be a "pie crust", it's just the "pie shell" so that the spaghetti pasta can crisp up and make the "crust" itself. This is something I grew up with and love this recipe!! Thanks for bringing it back!! :-DD

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Reviewer:

BenGAL7

Reviewed: Aug. 6, 2010

Our family loved this!! I did not use the crust, and can't imagine that being any good. It is perfect without it. It's easy to go ahead and make 2 since the ingredients you buy to make it come in the sizes to double the recipe. I did add a minced garlic clove, and Italian spices to the meat to give it more flavor. My husband liked it better than just regular old spaghetti I usually make!! Very nice change!!

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Reviewer:

Millie

Reviewed: Jun. 21, 2010

this was very good made it yesterday for fathers day I did not use a pie crust just put the spaghetti on the bottom. everybody loved it and even the kids committed on it and loved it

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Reviewer:

PINKY8467

Cooking Level: Expert

Reviewed: Mar. 15, 2010

I needed a main dish for a potluck and this recipe called for ingredients that I already had on hand. I increased the servings to 18. Changes that I made were: I DID NOT use a pie shell, but just baked it in a large metal roasting pan lined with foil. I used angel hair pasta that I had on hand. I probably had more meat than it called for, but used what I had -- 3/4 of it was ground beef & 1/4 was ground turkey. I substituted half of the ricotta cheese with cottage cheese that I already had. I didn't have the full amount of spaghetti sauce on hand; it was OK but next time I'll use the amount it calls for. I strongly recommend only cooking the pasta to 'al dente' and for the large quantity I was cooking, you must stir it constantly! The only negative that I could say is that I found it to be extremely difficult to stir the parmesan cheese into the pasta - probably best to do that while the pasta is hot. But DO NOT stir in the egg whites when the pasta is hot - they cook in clumps too quickly! It turned out wonderful! Similar taste to lasagna, but much lighter in texture. I received several very positive comments about this dish! Thanks! Janet

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