This was fantastic and absolutely a keeper. Hubby and I are new to the vegetarian diet and are thrilled to have a dish that is so satisfying without tofu (yuck). I followed the reviews and skipped the brown sugar (I think the tomatoes and tomato paste make it sweet enough), but I did not substitute with red papper flakes. I also doubled the herbs, and then added some dry spaghetti mix (which eliminates the no-preservative effect) because I like my sauce rich and robust flavored. I used part-skim ricotta and fresh spinach and kept adding the spinach to the blender of ricotta until it was a little greener than the color of green goddess dressing. I also used fresh mushrooms because of my preference for them. I shredded the zucchini/squash and doubled that as well. I had enough marinara sauce left over for a quick night of small spaghetti dish. We ate half for dinner and lunch the next day (double servings w/o any other sides), and then I froze the other half for a future meal.

Reviewed On: Apr. 8, 2013

This was excellent. I wouldn't change a thing.

Reviewed On: Mar. 1, 2013

This recipe is a winner for the amount of prep time; the taste; and the portions. I think I'll add some addl seasoning next time. Leftovers were even better. I used fresh asparagus instead of canned because I just can't do canned.

Reviewed On: Feb. 24, 2013