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3-Cheese Mostaccioli Bolognese

Reviewed: Feb. 4, 2013
For the first time making this, I was going to stick pretty much to the recipe, but then the hubby (who works the stove because I have trouble doing so while pregnant) started throwing spices in and we kind of drifted off the tracks. But! It's a good recipe, although it was even better tweaked. In case anyone is interested. We added some marjoram leaves to the ground beef while it was browning, seasoned the zucchini with lemon juice, salt, and pepper, used Prego's garlic and seasoning sauce, and changed up the cheese quite a bit. For the standard six serving recipe, we used an entire cup of freshly grated parmesean cheese, with half being used for topping. We doubled the mozzarella and the ricotta, with the latter giving it a really creamy taste that made up for any lack of sauce. Hubby wants to try mushrooms in it, and I want to try Italian sausage instead of ground beef, so it's definitely a keeper recipe. I only gave it four stars because we did tweak it, so we didn't actually have the true recipe.
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