This recipe tastes so much better using xtra sharp vermont white cheddar as opposed to the cheddar soup. Also, sage sausage adds a very nice flavor I have found that I always shorten the cooking time by 2-3 minutes as they harden up after taking them out. Soooo good!!!

Reviewed On: Nov. 17, 2009

the texture didn't appeal to me. Sorry...maybe I did something wrong.

Reviewed On: Oct. 16, 2009

pretty tasty! I marinated the shrimp in wegmans mojo sauce and lime for two hours. used 2 TBSP's of the sudried tomato oil and two tablespoons butter...sauteed garlic and scallions along with some of the marinade. I only had shrimp...but after pasta was done I added mushrooms, peas, bacon and the clam sauce along with a little bit of cream and parmasean. Followed recipe and crossed my fingers. Really yummy !flavors! Hubby loved it! Thanks

Reviewed On: Jul. 2, 2009