About this recipe: This tasty recipe makes two large pasta bakes. Perfect if you have a large gathering, or you can bake one, and freeze the other for later.
This is a really good recipe and WOW! Does it make ALOT! I must say it is a time consuming recipe (I mean, there is chicken, ham, beef etc..) but the result is tasty. Instead of using 2 lbs of ground beef, I used only one and then used a lb of italian sausage. Very good. I would recommend to any one esspecially if they are serving a large crowd (family reunions, graduation parties and so on) it feeds alot and everyone is sure to partake and enjoy! - 23 Mar 2002 (Review from Allrecipes US | Canada)
This is my husband's most requested item from his catering menu and this is the recipe he uses - of course he's a dumper, not a measurer - but this is his guideline. People absolutely love this stuff! - 02 Nov 2006 (Review from Allrecipes US | Canada)
A great base recipe. I found it by doing an ingredient search to use up some things around the kitchen. So, here is how I put it together. I roughly halved the recipe. I used red pepper instead of green, 10 oz. sliced fresh button mushrooms instead of canned, and when I was near done sauteing the above ingredients I made a well in the middle of the pan and cooked three raw chicken tenders thawed from my freezer. I used 1.25 lbs ground beef, 25 low-fat turkey pepperoni slices (layered in groups of five and sliced in quarters), instead of ham I used 4 oz. chopped kielbasa (did not cut amount in half). I threw all the sauce ingredients together and simmered while preparing 8 oz. Whole Wheat Rotini pasta. For the layers, I used some open red sauce from my fridge to coat the bottom of the pan, then pasta, sauce, cheese (used about 10 oz mozzarella and used the whole 2 tbl of parm). A perfect dish to leave for your family to reheat when your away!! - 05 Nov 2005 (Review from Allrecipes US | Canada)