Reviewed: Nov. 8, 2012

I give it four stars. If you made it with more sauce it would be 5 stars! I doubled everything for our large family. But with doubling the meat I would say then to triple the sauce.

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Reviewer:

mecookie

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

I thought the sauce needed something, it tasted a little flat. It was okay but my family didn't care for it so I won't be making it again.

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Reviewer:

erin

Cooking Level: Intermediate

Reviewed: Aug. 16, 2010

Although I did make a couple of modifications, I loved this recipe as the ingredients mesh together well. I doubled the tomato sauce and cheese and added a little sweet bell pepper, garlic and onion to the sautéed ground beef before adding the tomato sauce. I also just eyeballed the parmesan cheese as I grated it, so I think it was more than 1/4 up. I also baked it for 15 to 20 mins at 350 like others suggested. Will definitely make again!

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Mia

Reviewed: Apr. 9, 2010

I liked the black olives with the pasta and meat sauce. I used leftover "Pasta Lasagna" from this site, so mine was really good. I would like the dish the way the recipe says to make it though. Thanks for the great way to use leftovers that I was sick of.

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amandak23k

Cooking Level: Intermediate

Reviewed: Apr. 4, 2010

Very good. I halved the pasta but kept the amount of sauce the same. I had to be a bit creative bc I didn't have quite enough sauce, and I didn't have ground beef. So I added a can of drained diced tomatoes to make sure there was enough tomato and I added a can of sliced mushrooms and red peppers to make the sauce hearty. I used an entire can of whole olives and instead of slicing them, I just cut them in half. Bf isn't a fan of olives so that made it easier for him to pick them out. Lest you think I wasn't being fair to him, he likes mushrooms and I don't so I picked those out. LOL. I'm glad I used what amounted to double the sauce; if I hadn't, it definitely would not have been enough. I think that it would be even better with the pasta and sauce mixed together and the parmesan cheese mixed with the butter and pasta instead of cooked into the sauce, but otherwise I find this dish tasty, hearty, and so easy. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Mar. 14, 2010

Good but not 'WOW' good in my opinion. I would definitely make again because of the ease and relatively inexpensive ingredients. Added 1/2 tsp. Italian seasoning and 50% more tomato sauce.

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MOOSIE18

Reviewed: Jan. 2, 2010

My family liked this real well. My family isn't into black olives very much, so instead of 1 cup sliced black olives I used one 2.25 oz can of sliced black olives and one 4.5 oz can of chopped green chiles.

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Reviewer:

millertx

Reviewed: Dec. 5, 2008

I thought this was great! My family loved this, although next time I will season the meat a bit more. Definitely a keeper!

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goochgirl

Reviewed: Jun. 17, 2008

use fresh oregano instead of dried and it will taste much better!

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jleins

Reviewed: Nov. 17, 2007

So yummy! Had to make a couple changes due to what I had in the pantry. No tomato sauce so I used 15 oz of petite diced tomatoes with a clove of fresh minced garlic instead of the garlic powder. I tossed the butter in the colander with the pasta and put the pasta right into the skillet with the meat sauce then topped with the mozzarella. Came out great!! I used the called for amount of salt and thought it needed more after cooking- you have to use tomatoe sauce; not a spaghetti sauce. If you use a spaghetti sauce forget the salt. Good yummy recipe.

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