A brilliant and ideal way to cook pasta, especially when using some of the cooking water to enhance or stretch a sauce. If I could give this 10 stars, I would. Thanks, WHATS HIS FACE, you done good!!!

Reviewed On: Jun. 30, 2006

I'm giving this recipe 4 stars based on potential, but it deserves 3.5 as written. The recommended amount of pasta (at a hefty 1/4lb per serving), of course, needs more 'sauce'. But taking that into consideration and adjusting accordingly, I sauted a diced med-size sweet onion with the garlic in olive oil, then added a can of drained diced tomatoes along with the feta and quartered artichoke hearts (quickly rinsed to rid them of that tinny taste). Once the lemon juice, oregano and parsley were added, the sauce still needed to be a little 'saucier', so I added some of the pasta water to thicken (used the 'Enhanced Spaghetti' method by WHATS HIS FACE to cook the penne). This recipe is also substantial enough to serve w/ or w/o the chicken (as I had my portion); a nice change from the heavier tomato-based pasta recipes... will make again with these changes. Thanks!

Reviewed On: Jun. 30, 2006

Just like mama used to make when I was a kid... still as I remember it, too. I easily halved this recipe to fit an 8x8 pan (make sure pan is sprayed with non-stick spray for easier removal of crust), using a Tbsp or so less of the melted butter in the crust. I also used 1/3 less fat cream cheese and a little less than the recommended whipped topping (also lo-fat) so the filling would still set. Since I only needed 3oz of Jello, one small box did the trick. As others have done, I used fresh strawberries instead of the frozen, adding them to the Jello once cooled. Deee-licious. Thanks for the memories!

Reviewed On: Jun. 29, 2006