Sooo good and very quick to make! I used extra-wide egg noodles because I couldn't find mafalda, and it turned out perfect - still looked like lasagna noodles (which is better than using bow-tie etc. because I want it to look like "lasagna").
I followed the recipe pretty closely, but cooked the veggies separate from the meat (to drain it better) and added ~2 Tbsp chopped garlic when I sauteed the onions and peppers.
I agree with the others: The noodles do take longer than written to cook, but I just kept simmering, didn't worry about cooking separately.
Totally amazing! Husband doesn't really love italian, but he LOVED this! No leftovers! Can't wait to make again!!