Total TimePrep: 30 min. Bake: 30 min.
A nice change from the usual spaghetti dinner. I had fresh mushrooms that needed to be used so I chopped them up and put them in the onion and pepper saute. My family really likes cheese so I doubled the amount of Parmesan on the top. This will definitely go into the recipe rotation!
I will definitely make this. I like every single ingredient in this, so I fail to see why I wouldn't like it.
Tasty, hearty, filling...different enough to not seem like any other pasta dish. Don't have veggie vans, then cut things small and they really won't notice. Like the idea to next time add pepperoni. Probably will double the parmesan on top.
I found this recipe when I ordered my first Taste of home recipe file. It is easy , filling and we love the taste. This has been a family favorite for years. It is just now just my husband and I now and I have found to with freeze well in foil baking dishes.
I first made this spaghetti recipe when it came out in my first Taste of Home magazine. It became a favorite, and years later, it remains so. The taste is fresh and not overpowered by spaghetti sauce. It's a keeper!
I have made this dish for years. I don’t like olives so I leave them out. I love this dish because it doesn’t taste like spaghetti. It’s just plain good
Was just ok. Won’t make again.
This is yummy!
This recipe brings such nostalgic memories. When my father came to visit over 20 yrs ago, we found this recipe and made it together. He loved it and it became one of my favorite recipes. My father has since passed away and I cant help but hold that memory dear when we cooked together. I have six children and it always provided a much loved dinner. I saved that old torn out recipe from the magazine so I never lost it. So happy to see it is still being printed. Never stop sharing this recipe!
This recipe is a family favorite (since it appeared in the Taste of Home magazine back in the 90s) and my go to casserole for potluck dinners. Many request the recipe. Easy to prepare as you probably have all the ingredients on hand. Thanks Ruth Koberna for this delicious recipe!