This was a great dish. I did make some changes to suit our preferences though. I addes a package of frozen chopped spinach (thawed and drained well) to the filling. I also combined 1 1/2 cups of beshemel sauce (3 tbsp. butter melted over med-low , 3 tbsp. flour added and brought to bubbly for 1 minute, add 1 cup half and half, 1/2 cup milk, stirring constantly, bring to just about a boil) with 2 cups of pasta sauce, instead of the 28 oz of plain pasta sauce. I combined the "new" sauce with the mushrooms, which I sauted in a little butter for a couple of minutes, and omitted the parmesan and mozzarella in the sauce, as the beshemel made it plenty creamy. I baked it for 40 minutesd covered, then pulled the foil off and added the 8 oz of shredded mozzarella. I then baked for 15 more minutes. Super good!
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This was a great dish. I did make some changes to suit our preferences though. I addes a...