Reviewed: Nov. 17, 2009

I did not care for this recipe.

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Reviewed: Oct. 29, 2009

This was a good, easy recipe to make. Not the best gourmat meal by any means, but it did the trick and reheated very well. I would say the leftovers were even better! I did add a package of frozen chopped spinach to increase the veggies. Will make again!

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Becca17

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Reviewed: Oct. 10, 2009

Really enjoyed this one and healthy too, but still needs a little something more.

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RevConrad

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Reviewed: Oct. 9, 2009

Yum, yum, yummy. My family loved it. All three kids had second helpings, which is highly rare. I made a small change because I hate when people completely change a recipie and then rate it. I added some italian herb season to the turkey as I cooked it. Only becuase I'm not a fan of plain ground turkey. Everything else the same and it was so good. The only problem I had is that it did not heat through enough. Next time I will crank the heat up to 350 and cook for 35-40 minutes. Also, definitely cover with foil. Ours was a little dry on top.

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Jenn

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Reviewed: Oct. 8, 2009

Very good! I added some more flavor by adding garlic, crushed red pepper, oregano, basil, and rosemary to the turkey while cooking, and I used an entire jar of sauce even though I halved the recipe. (What can I say? I LOVE tomato sauce!). I didn't have ricotta so I just left it out, and I added broccoli to the cheese mixture to up the veggie count. Turned out excellent. Very nice, very flavorful. Turkey doesn't always have much of a flavor so I'm always spicing it up. I made this up and refrigerated the night before, so instead of the oven on 300 for 30 minutes I upped the temp to 350 and the time to 50 minutes so it would heat through and melt the cheese. I don't think this would have been necessary if I'd made the entire thing the same day. 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. 22, 2009

yummy!!!! much prefer over the use of traditional pasta, beef & fatty cheese....this has just as much flavor but doesnt "weigh you down"

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jadakt

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Reviewed: Sep. 18, 2009

I enjoyed this recipe quite a bit and so did my family. I did add some crushed red pepper for a little bite! And when shopping I forgot the ricotta - but used a low fat mild cheddar and it turned out great!!

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michelle15

Cooking Level: Intermediate

Living In: Berwyn, Illinois, USA

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Reviewed: Sep. 13, 2009

Due to tomato allergies, I also made some changes, and it turned out really yummy! All six of us in our family loved it. Here are the few changes I made: Instead of ricotta, I used cottage cheese since that is what I had, and instead of garlic cloves I used the powder. In place of the spaghetti sauce I used a thin white alfredo type sauce to which I added lots of chives. I think I added a little more of the sauce on the bottom of the pan than the recipe called for, and as a result it was very creamy. Not a bit of dryness, but it also helped to use cottage cheese instead of ricotta because it has more liquid. YUM! :)

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Liz B

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Reviewed: Sep. 1, 2009

Very good quick dish, but I did make a lot of changes. I added alot more garlic and next time will throw the garlic in the beef at the end of the saute time to cook it a little. I also added a bit of crushed red pepper flake to the cheese mixture and meat. After the meat was cooked I sauted some veggies too and threw those is. I used onion, red and yellow pepper and zuchini. I also used a little more sauce and added some basil and oregano. Very tasty and we will have leftovers for a week! Which I love.

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amanda

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Reviewed: Aug. 29, 2009

This recipe was easy and quick. My kids loved it! I did add a little bit more sauce then the recipe called for. Over all, it was a hit at my house!

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kellybee

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Reviewed: Aug. 28, 2009

I used a large can of sauce - 26.5 oz, and it still was dry. Plus, very bland even though I added extra garlic and italian seasoning in the meat. I won't make this again.

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