This recipe was GREAT! I had three guys (big eaters) and two women for dinner, so I increased the meat by 1/2 pound, increased the pasta by 1 cup, increased the Parmesan cheese to 1/2 cup, and increased the Mozarella to 2 cups. I baked for 1/2 hour. I used a 26 oz. jar of Barilla spaghetti sauce, and added one small can of tomato sauce to make sure it wasn't dry. I also added 1/2 cup of chopped onion and about 1/3 cup of finely chopped green pepper to the meat while browning it. Everyone really liked this and I will definitely make it again. Check this casserole closely because this hot of an oven will crisp up the top fairly quickly. One half hour was definitely enough for this, even with the increased load in the pan (I used a Pyrex 13 x 9 pan). I had one large serving left with all these people (my grandson ate a small amount also - he seemed to like it too :-) and ate it for lunch over the next two days.