Made the vegetarian version of this recipe, and it turned out cheesy and delicious. Instead of tomato sauce, I used homemade garden spaghetti sauce, I mixed 1/4 mozzarella cheese into the filling, and sprinkled remaining on top. I baked the dish until the top was browned. But you can take it out of the oven when the cheese just melts, then will give you some nice oozy texture when you dig into it. Absolutely divine, it can be my lunch or supper everyday, not a problem!