By GinnyP on July 01, 2002
Photo by Karen=^..^=
Photo by Karen=^..^=
"Satisfies adults and kids alike!"
Serving Size: 1 (179 g)
Servings Per Recipe: 6
"This was great, according to my big family :) My daughter wanted me to rate it an 82! I used about 3/4 of a pound of spaghetti plus a little extra sauce and meat. Since we do not like cottage cheese, I used ricotta. I also added salt, pepper and Italian seasoning to spaghetti mixture and salt and pepper to meat sauce. When the family heard the name of this recipe, they were leary, but they went nuts over it! Served with a crusty loaf of Italian bread and butter. Thanks for the unique recipe."
"This is an EXCELLENT recipe! If I could I would give you more then 5 stars. You can count on me to make this one again. Thanks GinnyP."
"I don't know why, but this recipe really surprised me. I was skeptical that the "string" crust would stay together even with the parm. and cheese. It did! And cut beautifully! I did sub. the cottage cheese for ricotta and added bit of italian seasoning to the sauce (I always do). It also surprised me because the end result tasted **soooo much better** than it's individual parts. It was even good cold! A "quiet" little recipe that really shines! "
"Wonderful. I used Ricotta cheese. Thanks for posting!"
"We love this recipe as a change of pace from spaghetti. The cheese adds a new dimension, and this recipe is pretty easy to put together."
"Very good -- a great family meal which everyone enjoyed. We left out the peppers but next time we'll add them with some mushrooms and a bit more cheese. Thanks for sharing!"
"This reminded me of a cross between lasagna and spaghetti, but leaning more toward the latter. I felt that it needed more cheese overall (1 cup of cottage cheese didn't cover the casserole and I ended up doubling the mozzarella on top). We definitely enjoyed this (you can't go wrong with these ingredients) but next time I will probably just make baked spaghetti or a true lasagna, since I didn't find anything very unique about this."