The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 18, 2009
this was just so-so for us. a lot of dirty dishes for what amounted to taste a whole lot like baked ziti but with soooo much more work. i gravitated towards this recipe because of the roux base instead of a casserole with canned soups, but the bechamel sauce was very bland - maybe i'm just not familiar with this type of middle eastern cooking, but it just wasn't to our liking. not bad, but nothing special.
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Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA
Living In: Lady Lake, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 17, 2009
This was a pretty good recipe. Our family enjoyed it. We'll definitely make it again.
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Cooking Level: Intermediate

Home Town: Medina, Ohio, USA
Living In: Silver Spring, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 17, 2009
I made this recipe with green beans and crushed tomatoes instead of paste and it turned out well. I also used veggie rotini that gave a wonderful look and taste. The tomato sauce and the bechamel is a surprisingly good combination.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 7, 2008
What a great recipe!Wonderful flavors!I felt like I was eating in a restaurant! The only thing I would change is to make either less noodles or more sauce.The noodles really soak it up.I also used 5 chicken breasts per another users suggestion.This was really very good!
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Cooking Level: Intermediate

Home Town: Canon City, Colorado, USA
Living In: Round Rock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 7, 2008
Wow! This was amazing! I'm just learning to cook, and I went step by step and came up with something that rocked! I'm going to invite my entire family over and make this dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 1, 2008
This was just ok for me. It was a bit bland for all the prep and clean up time involved. I even tried to pep it up a bit by adding some hot sauce and extra spices. On the plus side, I was able to prepare it in advance and just pop it in the oven when we were ready to eat. Also, I the chicken breasts and whole wheat pasta didn't dry out.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 1, 2008
This was soooooo GOOD! I had some prepared chicken, so that cut some time after work. I also used fat free milk instead of regular milk to cut some fat. I will definately make this again, and cut the portion size! It was a lot for my husband and I.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 31, 2008
Different flavors than I usually cook with. I love cilantro, so the dish tasted great to me. I added parmessan cheese to the sauce. I also added broccoli and peas.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 26, 2008
Very tasty. Hubby thought it was a nice alternative to baked ziti, but thought it could have used more chicken. I used dried dill and omitted the cilantro (hate it). It took forever for the bouillon cube to dissolve in the butter! If you use unsalted butter for the bechamel sauce, I recommend adding some salt to the sauce. The leftovers weren't quite as good as the fresh product, so next time I'll probably cut the recipe in half.
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Cooking Level: Intermediate

Home Town: Papillion, Nebraska, USA
Living In: Arlington, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Mar. 21, 2008
Scared at first, because when I tasted the red sauce mixture I thought the dill taste was too strong, but when the bechamel sauce and the red sauce are incorporated the flavor really balances out nicely. None of the seasoning was overpowering, and almost everyone had seconds. My husband is a picky eater and he wants me to make it again. The only thing I did different was use dried dill (about 1 tsp) and omitted the cilantro (just b/c I didn't have any). One other thing, I used just the regular tomato paste, so I added about 1 tbsp of italian seasoning. WONDERFUL DISH!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 7, 2008
This is a very tasty pasta dish and quite versatile too. I halved the recipe and made the following changes because I didn't have all the ingredients: -rotini pasta instead of penne -shrimp instead of chicken -store-bought pasta sauce with mushrooms instead of the tomato paste and water -parsley instead of cilantro My husband loved it, had 3 servings and took the rest for lunch at work.
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Cooking Level: Intermediate

Home Town: Riyadh, Ar Riyad, Saudi Arabia
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Aug. 17, 2007
This pasta dish was sooooooooo delicious and I'm definitely planning on making it again. There are somethings I'm going to change next time that will make this even better: leave out the cilantro, double the bechamel sauce, and cut up the chicken in tiny pieces. Note: this bechamel sauce is the easiest and tastiest white sauce I've ever made!!
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Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 23, 2007
I used leftover penne noodles that were sitting in the firdge waiting to be made (cutting down on the amt of work). This turned out great! I did marinate the chiken in some spices beforehand though.
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Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 27, 2007
This was very good and a great way to use up leftover chicken and vegetables. I skipped the cilantro and peas and used broccoli and mushrooms instead. Also added some hot sauce to the sauce to give it a kick. Gang enjoyed it. Thank you!
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Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: May 22, 2007
I made this for a friend who had just had a baby. I added more peas and corn, and skipped the cilantro. Their whole family raved!
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Jen

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 1, 2007
This is a great recipe! I didn't have the cilantro, dill weed, or green pepper, so I substituted fresh basil and steamed broccoli. The two sauces melded perfectly together. It was delicious, and I would definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Feb. 22, 2007
This is a really great pasta dish, and a favorite in my house. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 26, 2006
Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 3, 2006
Good dish. Used fresh broccoli, cooked with the onions and peppers, and omitted the peas.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 11, 2006
They loved it.
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