This recipe is amazing!! Usually I use ricotta cheese but I went with my gut and decided to try the cottage cheese and I'm so glad I did! It definitely gives it a creamier texture. I did take another users advice and added some basil, bay leaf, and fresh mushrooms it really adds to the flavor. Also I used Sargento artisan Parmesan and Romano for the cottage cheese mixture and the noodle layer and used Sargento mozzarella & asiago cheese for the top layer. Delicious!! Also, I soaked the noodles in room temp water for about an hour and what a difference it makes in the texture, no more boiling again!! Thank you for such a yummy recipe!

I am in love with this recipe!! I tried another hot chocolate recipe from the website but it just didn't compare! Thank you for sharing such a wonderful recipe!! I did revise it a little bit I added 1/2 tsp ginger and nutmeg to it plus added whipped cream and a dash of pumpkin spice on top. Perfect for a cold winter night!

Love this dressing!! I used Dijon mustard instead of regular and didn't use as much vinegar. Also, it is a little runny but our family doesn't use that much dressing so the texture was fine for our preference. This recipe is definitely a keeper, thank you so much!

This was delicious! My family gobbled it up! The only thing I did different was used mini marshmallows and it worked perfectly. I put it back in the fridge for the night and the next day we decided that it would be better left out on the counter in a container. Thank you for such a great recipe!

wow this is amazing! Thank you so much for sharing such a delicious recipe!

Oh, wow. This was amazing. Thank you so much for this delicious recipe! I did take the advice of another user and cut the amount of eggs to 6 and used 2 cups of half and half (no milk). I added more cinn, but that's a personal preference. I also cooked it in the oven for 20 minutes with foil and 20 mins without the foil. I will note I made the mistake of using a smaller baking dish and I do not recommend this because some of the bread will have a difficult time (or no time) soaking up the liquid. It was still delicious though. Thanks so much for a great recipe, I will be making this often.

When I first looked at this recipe I thought it looked amazing. As I was preparing this I got nervous that it would be too salty, blandish, with cheese covering up the taste. Not so. I love this recipe it is a new spaghetti alternative. I didn't use 16oz noodles I thought that was too much. I did around 10-12oz and it seems perfect. I also used less cheese because I really like my foods with a spicy kick and this allowed that. Overall, thanks for the recipe it is something I will definitely make in the future!

Great recipe! Instead of mashing the lemons with the sugar I juiced my lemons with a juicer (saved 2 for slicing) mixed the sugar, added water and iced cubes and then added lemon slices to the lemonade and chilled for a half hour. Superb thanks for sharing! If anyone tries this make sure to remove the sliced lemons from the lemonade at the end of the day. The lemons make the lemonade bitter if in there for too long.

This is simply amazing!! I have never tasted a potato soup with this much creaminess! I did add corn to the recipe and as other users suggested used Chicken Broth instead of bouillon. I also added a small amount of Philadelphia cream cheese to the sauce mixture and added sharp cheddar cheese on top served with sweet cornbread. Yummy! Will be making this again!! Thank you!

This recipe is so yummy!! I used jarred sun-dried tomatoes in oil (used the oil from the jar instead of olive oil), artichoke hearts, fresh basil and parsley (instead of cilantro), and Greek olives. Like other reviewers I sauteed the garlic and tomatoes and waited until the very end to add the feta. Definitely a keeper! Thank you!