Timballo Spaghetti Casserole Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 4, 2015
This recipe is good as a guide for throwing a pasta casserole together. Like many others, I modified the recipe to my liking and I used what ingredients I had on hand. I used cavatappi pasta, cut the tomato sauce in half, used sweet red pepper instead of green, used fresh mushrooms, sauteed all vegetables before mixing in and added 1 c of kidney beans. I skipped the pepperoni and added some red pepper flakes. So, I guess it is not really the same recipe that I am reviewing but my point is the recipe is flexible. I also mixed 1/2c. Parmesean cheese into the casserole and didn't put any on top. I cut the mozzerella in half. Overall, it was good and I will definitely make other variations in the future.
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Photo by randilynn0913
Reviewed: Feb. 15, 2015
This was good! Was lookin for somethin easy today. Boyfriend approved! Will make again
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Reviewed: Aug. 17, 2014
Very good! I gave this 4 stars because I changed several things due to items I had on-hand. I cut the recipe in half for three adults. Used turkey pepperoni because that's what we like. Left out the green pepper and black olives as I didn't have any. Used mini rigatoni for the pasta and added extra sauce and extra chicken and the mushrooms. Sprinkled shredded cheddar and monterey jack mix on top, then shredded parmesan. My family loved it and would definitely make it again with the green pepper and olives. It was a great way to use leftover chicken! Also, I baked it in a pottery pie plate so it looked pretty, too.
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Cooking Level: Expert

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Photo by Rock_lobster
Reviewed: Jun. 13, 2014
Timballo Spaghetti Casserole Haiku: "Change the pasta type. Strand noodles awkward to eat. Needs more parmesan!" I was thrown off by the ingredient list saying "cooked chicken" and instructions saying "bake til chicken is cooked through" so I just ignored that, and made everything as written w/ Costco's Kirkland canned chicken (I'm no can chicken snob; that Kirkland stuff is great!) The spaghetti noodles made this a little difficult to eat (i.e. hard to scoop/stab nummy ingredients all while twirling spaghetti) and 1 TB of parmesan was definitely not enough to sprinkle over the entire top, so we added more when we served it. Made a TON but the leftovers were just as good, if not better; when making again, I'd use a different noodle, reduce the mozzarella, increase the parm, and maybe saute the onions and peppers.
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Photo by Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Braselton, Georgia, USA
Reviewed: Jan. 4, 2014
I love this dish...
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Photo by Daniel Wilson

Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA


 
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