Don't make this without having enough red peppers. Through some fluke I didn't have enough, and so just got by without having enough (I made the recipie for about 35 girls) and substituting in Roma tomatoes. The tomatoes were good in the recipie, but it really needs the red peppers. Otherwise the recipie goes over fairly well.

Reviewed On: Apr. 18, 2004

I made a large batch of these for my hall and they turned out fabulous! One thing to watch out is letting them get to thin in places in a large pan, they end up baking too hard and are difficult to get out of the pan and/or eat. Otherwise as a small batch, these would have turned out absolutly perfect! I have made these a few more times, and every time they turn out absolutly delicious. Not too tart, and not too sweet.

Reviewed On: Mar. 14, 2004

I used vegetable broth rather than chicken broth becauase I'm a vegetarian, and it still tasted fine. I made sure to drain the thawed frozen spinach well before dumping it into the pot, and I added chopped carrots and some fresh tomatoes for additional flavor and to make it look nice. I had many compliments on this recipie. It's important to take the pot of the heat soon after the pasta has reached al dente, otherwise they'll fall apart and it won't taste as well. The leftovers the next day were good too.

Reviewed On: Mar. 14, 2004