I wanted to like this meal but I didn't. Not enough depth. Also it feeds a lot so if you don't have 4 or more people who eat large servings then cut it in half. I see this more of a meal that I would make for my son's college friends.

We really enjoyed this, although I considered the recipe a base to which one would add their own mix of vegetables and spices...as is I think it would be dreadfully bland. I doubled the garlic and added a sliced onion. I was perplexed why the recipe called for whole tomatoes if they were processed, so I used a can of diced and one of crushed. I used shredded mozzarella mixed in, and fresh on top and recommend this. I added quartered fresh mushrooms, hot pepper flakes, and salt and papper.

Fortunately, I always have to substitute ingredients. I did not have 2 cans tomatoes. I used 1 large ripe tomatoe, food processed with 2 cloves of garlic, salt, paprika,cayenne pepper, and jarred wet basil. I added this fresh mix and a 1/2 jar of spagehtti sauce to the oil&garlic pan. I boiled a high quality dried penne about 80% al dente, then layered sauce to noodles until my square 9x9 pyrex pan was topped. I added the cheese on top, but also smashed garlic butter croutons! so good!

this came out great. the pasta was a little mushy but we used fresh spaghetti rather than the box kind so i assume thats why, but it tasted good regardless. like the other reviewers, i suggest using grated cheese as well mixed in with the pasta because the mozzarella alone does not cover the entire area. i definitely recommend making this dish!!

I too have always wondered why the nutrional values are never added. I had requested it many times. I guess Martha just doesn't care. Shame, I am afraid to make many of the recipes, it's important to me as a diabetic to know.

This was really good and really easy to make. I had all the ingredients on hand, including fresh mozzarella and shredded. I mixed the shredded in with my noodles and put the fresh on top. The shredded melted in with the noodles and gave it a good flavor, not crunchy at all. The fresh mozzarella on top seems more authentic to me - personally, I really liked it. The best part is how easily you can modify the recipe by changing the sauce or adding your own spices and vegetables.

This turns out much better than it looks like in the picture. I used grated mozzarella to avoid the "seagull effect," lol. My family liked it

I made last night. Used dry basil instead of fresh...next time fresh. I added pepper and onion to add flavor. Also added a bit of sugar because we like a sweeter sauce. Did use fresh mozzarella, however it just clumped in the spot where I placed it. Next time I will use shredded. I loved the idea of not fully cooking the noodles. My husband liked it so much, we had the leftovers again the next night.

The spaghetti looks terribly dry ? Not very appealing.

I made it and the grandkids and their parents thought it was great! Added some garlic toast and a salad and voila--dinner!

I really wish Martha Stewart would add nutrition information to all their recipes.

I think it's looks devine! I can't wait to make it.

That doesn't even look good! First thing I thought of was a flock of seagulls