I used fresh pumpkin puree, but followed the rest of the recipe exactly. It was moist and delicious!

Did add an extra cup of mozzarella into pasta mixture in addition to topping off with the mozzarella it called for. I have also made it where I added about 1/4 - 1/2 cup asiago cheese, which gave it awesome flavor (would have been too bland for me without) but kids didn't like that addition. Have also made it with two cans cream of chicken when mushroom wasn't on hand and it was great that way too. Very versatile dish, easy, simple, great for busy moms!

OMG! Yummy! We made this last Christmas Eve, and will do so again this year. Thanks so much for this delightful recipe!

Not as good as Girard's Greek dressing, but pretty good in a pinch, when you don't have time to run to the store, thank you!

Just ok as is. Simple, but tastes like it, and we generally love all the flavors involved...

Very good! We had to broil it in the oven but it would be even better on the grill as recipe calls for. Great tasting, and it's the kind of recipe you can play with if you're short on something and it will still be great!

Whole family loved this, even the picky 5 and 7 year olds!

Fairly good, but needed a little something more.

Seemed to be lacking something in flavor, would give it a four after tinkering with it, but 3 as is for base recipe.

At first I was unsure of this recipe just because tomato sauce and vinegar sounded odd to me, but I am glad I trusted the reviews and went ahead! This is GREAT! It was pouring down rain, so I didn't get to grill them, but just simmered them in the marinade in a hot pan, still delicious! I can only imagine how tasty they'd be on a grill! My family loved them too, including my picky 4 and 6 year old kids!!

Excellent recipe! The flavor was good, texture was awesome! Thanks for the recipe! The only thing is that I ran out of the crumb stuff so, I would use more of that next time (might have been my super huge Walla Walla sweet onion though!). TIP: For any like me who don't have a fryer - just put oil in a deepish frying pan on medium high heat - preheat oil before frying. It worked perfect!

Yum! All three small children loved it enough to eat two pieces (never happens!) and hubby and I loved it as well. Meat is tender and juicy, skin is crispy and all is very flavorful! Thanks!!

I made it just as described and while I loved it, all three other members of my family (ages 5, 7, and 36) including two spinach lovers, absolutely hated it. So my 5 and their 0s average out to only 2 stars...sorry.

Tried this twice thinking maybe the mistake was mine. Just too buttery of a flavor. The second time, I only used 1/3 of the amount the recipe calls for. Still too buttery flavored. I was making them to put into burritos. Who wants a butter flavored burrito? Perhaps good for other uses, but not at all to my liking. Sorry.

Didn't care for this much at all, neither did my husband. It just tasted a bit off or something, and it isn't good enough to tinker with to try and improve it. Sorry!

Awesome, and of course...ALL gone!

This is a great recipe for the old favorite! The only thing I did differently was add about 1/4 c more peanut butter (and I use creamy style) and also 1/2-3/4 c coconut just for extra flavor. Meanwhile A TIP for those that complained about the texture...it's all about the boiling time. If you underboil you will get cookies that won't set, if you overboil, you will get cookies that will crumble and not form at all. This recipe calls for 1 1/2 minutes. My suggestion for the perfect cookie is to time it from a FULL boil and do 1 1/2 minutes from that point. If you count from a simmer (just barely bubbling) then make it 2 - 2 1/2 mins tops! You will have to play with it to see how your stove heat, etc. Hope that helps!! Good cookies tho!! 5 stars!

Great recipe!! Never thought to add crisp on top AND bottom! perfect! Just follow other reviewers suggestions and DOUBLE the berries (or you'll get more of a bar) and use only 1/2 - 2/3 the amount of butter (or it will be too greasy). Perfect with those two alterations...MMMMMM!

Almost exactly like mine, with a few exceptions. I add 1 tsp basil and 1 tsp oregano in addition to thyme. I also use a little (about 1/4 - 1/2 c) red wine (it does darken the color, but adds tons to the flavor!). Lastly, I saute the onions & fresh garlic, and then add fresh mushrooms. Saute all until tender and add to the sauce. Let simmer for a few hours and YUUUM!! You can also add 1-2 lbs ground beef, or a mixture of ground beef and italian sausage (very yummy) for a meat sauce! Glad she took the time to write this down tho, bc I never do and sometimes I forget what proportions when I try to share the recipe :). Thanks Phyllis!

I was watching the news the other day and a story came on about a couple who had been married for 82 years. The 105 year old husband said one of the things he appreciated about her was that she prepared dinners for him — including his beloved pasta e fagioli. LOL I thought if pasta e fagioli could keep a couple together for 82 years I'd better try it too! ;) This recipe was good. Better the next day for sure, but I think I'd use regular beef broth next time as the flavor was quite a bit too strong for our tastes. The main idea was good tho. I halved the recipe, add julliened carrot (1 cup for the half recipe), fresh garlic (4 large cloves for the half recipe) and fresh parsley (didn't have dried). The rest I followed exactly. PS Serve with garlic or cheese bread and an italian salad.