Reviewed: Nov. 10, 2009

I gave this 2 stars, my husband gave it 4 stars, so I rated it the average! This was fine, but a little bland for our palates.

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Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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Reviewed: Jun. 9, 2009

the family had mixed reviews - one gave it a 5 another a 3. i like mixing it up w/ artichokes for something different from other pasta dishes, but it's just ok IMO

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Wendi

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Reviewed: Jan. 7, 2009

All I could find was marinated artichokes so I drained and rinsed them for the recipe. Because they were still so salty, I didn't add any salt. Will definately make this again.

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Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Sep. 23, 2008

My husband, 16 month old son and I all loved this! I made a few modifications - I broke the spaghetti into thirds before cooking which made it more manageable. I used plain yogurt instead of sour cream. I didn't have the onion called for, so added fried onions (the dried kind from an Indian grocery. This really added a zip! I also substituted and Italian blend of cheeses for the Monterrey Jack. The flavor was awesome! I will definitely used the fried onions next time as well and perhaps add in a few more artichokes since we love them so much. This is surely a keeper!

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MHOEFFER

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Reviewed: Sep. 16, 2008

I'm trying to get my 16-month old twins to eat more veggies. I made this recipe last night and they were devouring it! the changes I made: I used fresh spinach (I don't like cooked spinach, myself), pepper jack and cheddar cheese and I used whole grain noodles. YUMMY! I'll be making this again but beware; it's very filling!

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twincookinmama

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2008

This was so wonderful! Easy, too! To lower the fat, I used fat-free sour cream, skim milk, and omitted the Monterey Jack cheese - would do that again (the cheese wasn't even missed!). I omitted the artichoke hearts as well (didn't have any on hand). I used 1/4 tsp. salt and 1/4 tsp. pepper. Be sure and add the salt, pepper, and minced onion when blending the milk and sour cream portion - makes it easier. This went wonderfully with "Angela's Easy Breaded Chicken" from this site. The second time I made this, I used penne pasta instead of spaghetti (was easier to eat!) - I doubled everything and used a 13x9x2" pan - had enough to go with 5 chicken breasts! Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jul. 14, 2008

I used spiral pasta, fresh onion, and fresh spinach. I also added 1 tsp of garlic. I browned the onion and garlic in olive oil, added the spinach to wilt it and added this along with the pasta to the sour cream mixture. All else was the same and I baked it as directed. Thank you for the really good recipe - I'm sure the original is also good, I just can't help myself. :)

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Wrocklage72

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

Yum! Easy and delicious! The changes I made were to use plain yogurt instead of sour cream, I sauteed a chopped onion instead of using the dried, I used the entire can of artichoke hearts, and I used shells intstead of spaghetti. I think any shaped pasta would be better than spaghetti. We will be eating this again!

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Jennifer

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Reviewed: Nov. 14, 2007

I can't honestly rate this recipe because I made several alterations. I didn't want another spagetti noodle recipe so I made it with ZITI. I also STEAMED my own SPINACH and added MUSHROOMS and fresh diced TOMATOES (which gave a juicy burst of flavor, I'll add more next time). I couldn't find artichoke hearts canned so I didn't bother. I also used ITALIAN 5 CHEESE BLEND to give it more parmesan flavor. I SAUTED fresh ONION and GARLIC that I had on hand and also put those in instead. I also didn't have paprika. So..with the changes I made....I LOVED IT and my family enjoyed it as well. I will definatly make again with my alterations and maybe throw in some chicken for the carnivore in the family. Thanks for the base for a tasty dish!

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hollyann

Cooking Level: Intermediate

Home Town: Allegan, Michigan, USA

Living In: Holland, Ohio, USA

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Reviewed: Nov. 5, 2006

We all enjoyed this recipe. It tasted like spinach artichoke dip with pasta - It was very good. I did also sautee some onion and garlic instead of minced onion and used shell pasta instead of spaghetti. Will make again.

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Beth

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Reviewed: Oct. 16, 2006

Both my husband and I thought this was a great tasting recipe. It is quite easy to prepare and cooks up quickly. I even e-mailed this one to my daughter who also loves spinach and cheese.

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GLORIAPOTTER

Living In: Bradenton, Florida, USA

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Reviewed: Jul. 25, 2006

This turned out perfectly! I made it for a date and she was very impressed. The only change I made was to use Mexican blend instead of whatever cheese the recipe called for.

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kilcher

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Reviewed: May 4, 2006

Very tasty! I used garlic parm/mozz cheese instead of Montery Jack. Very good...one of my new favorites!

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Renee Crabtree

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Reviewed: Dec. 26, 2005

This has a nice flavor but I made some major changes. First, I was looking for a rice casserole for Christmas dinner, so I replaced the spaghetti with 1 cup of cooked rice. Then, I only used 1/2 the box of spinach, it was plenty. I also added 1/2 can of corn. Turned out great!

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Midnyte

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 30, 2005

I thought this was really bland. It's the first recipe I've found on this site that has had a high rating but disappointed me. With a lot of extra seasoning it could possibly be saved, but I don't think I'll be trying it again.

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Janine

Cooking Level: Intermediate

Home Town: Amherst, New Hampshire, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jun. 23, 2005

This was ok. I used fresh spinach that I steamed and chopped, and didnt have any artichoke hearts so I left that out. Kind of bland and if I were to make it again I might tinker with it a little bit. Seemed to have some possibilities, but didnt really excite me.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: Dec. 5, 2004

I loved this more than I thought I would. I used 8 oz of spagetti, 3/4 cup sour cream, I used 1 can of spinach, Omitted Artichokes, I used 5 velvetta slices of cheese that I ripped into 4's,1/2 cup of parmesan cheese, I used real onion minced. It was great. My husband doesn't like spinach but loved this. I will be making this again.

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CHERIE061403

Cooking Level: Expert

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Reviewed: Oct. 13, 2003

1. I am not sure where the prep time of 10 mins came from, but it takes longer than that just to shred the cheese. 2. I love Spinach and Artichoke Dip, but where is the flavor in this recipe? All I could taste was spinach and nothing else. I would not waste my time making this recipe again - it was an hour of time wasted. Not recommended.

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LIZAMARIENYC

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Reviewed: Sep. 7, 2003

Definitely cheesy!! Really liked it. Great for getting the kids to eat spinach. Any pasta will do I used bowtie.

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MONKEYHANGTIME

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Reviewed: Jun. 11, 2003

good taste, but kind of dry...

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STRRYNYT

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Cheesy Spinach Casserole

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