This recipe is an all-in-one dish, that you could easily serve as is. Serve with a side of green vegetables and garlic bread for a great family feast.
I thought this was great - I read the other reviews and made some modifications: I used a whole cup each of chopped onion and celery, and I used a 28 oz. can of tomato sauce. I used fresh crushed garlic, fresh and dried basil, fennel seed, white pepper, and a pinch of hot pepper flakes. And less salt. I used part skim mozzarella to bring down the fat content and instead of canned mushrooms I used a pound of fresh, sliced mushrooms. The many layers shown here by keeping the mushrooms, sauce, and sausage mixture separate seemed too time consuming, so I mixed those together, and my layers were simply pasta, sauce, cheese, repeat. I also added some fresh chopped parsley to the top before baking it for 25 minutes. We really enjoyed it with a loaf of french bread, and it makes lots - I'm happy to have yummy leftovers! - 25 Oct 2003 (Review from Allrecipes USA and Canada)
This is great, but the second time I made it I made modifications: I sauteed the sausage along with the vegetables, and then just added the tomatoes and seasonings. I made extra sauce by using a 28 oz. can tomatoes (ran them through the food processor) and an extra 8 oz. tomato sauce, adding extra seasonings as well. I also used fresh mushrooms, and just sliced them and cooked them in the sauce. Instead of layering everything, I just mixed the cooked pasta together with the sauce and layered that with the cheese (using lots more cheese than called for). I ended up with two layers of sauce/cheese. I was looking for something very saucy and cheesy, and that was pretty much perfect! - 20 Sep 2001 (Review from Allrecipes USA and Canada)
I found that this recipie didn't use nearly enough sauce. I would triple the sauce on this. 45 minutes in the oven may also be too long. If everything is already cooked and fairly warm, it should only take 15-20 minutes in the oven. It came out very dry and near the edges the macaroni was crunchy. Definitely would be better with a lot more sauce and less time in the oven. - 10 Nov 2002 (Review from Allrecipes USA and Canada)