This is just so delicious, I make it every chance I get. I think the only catch, as other reviewers have mentioned, is that every crockpot is different. Mine is pretty big, oval-shaped. I cooked this on Low for 4 hours and it came out perfect, just getting crispy on the edges. I used some of the meat mixture for the top layer, otherwise that layer of noodles wouldn't have been moist. All of the noodles came out perfectly - no mushiness or chewiness. Sometimes I make my own sauce from scratch first and other times I just use jars of good-quality sauce, and it still comes out fantastic. I always add a couple extra garlic cloves and more basil. And I replaced the cottage cheese with Ricotta - it makes it more difficult to stir the cheese mixture, but I bet that would have been easier if I had let the cheese sit at room temperature for a bit. I have also made it with the cottage cheese and it's a tad blander that way, but still good. Maybe next time I will use both Ricotta and cottage cheese to see what happens. I also didn't add any salt - if I had, it would have been too salty. The cheese and pasta already have plenty. This is just a fun, yummy crockpot recipe that tastes even better the next day and leaves room for experimentation, if desired. Thanks so much for a great recipe!
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This is just so delicious, I make it every chance I get. I think the only catch, as other...