Reviewed: May 5, 2011

This was yummy! I added ground turkey breast, because I live with a bunch of carnivores, and used whole grain thin spaghetti, low fat sour cream and mozzarella because that's what I had in the fridge. Delicious! This will be added to my rotation - or some variation;-)

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Reviewer:

Molly

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: May 4, 2011

I loved the flavor combinations in this. I did double the milk sour cream mixture as I could tell it was going to be to dry and it needed even more that that. The noodles really absorbed it. I used rottini noodles instead of spaghetti.

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Reviewer:

Rhonda C

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Eugene, Oregon, USA

Reviewed: Dec. 5, 2010

I really needed an idea to use spinach and artichokes in something other than a dip. This person was on the right track. Definitely needed another dimension of flavor to it, so I added diced tomatoes. Also, sauteed garlic, onion, and mushrooms in EVOO, added italian seasonings as well. I used half of a package of spinach and it was plenty! I also substituted mozzerella for the monterey jack, and nixed the paprika. Oh, aaand used mostaccoli instead of spaghetti. Tasted amaaaazing!!

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Reviewer:

Alaina Stith

Living In: Vandalia, Michigan, USA

Reviewed: Nov. 14, 2010

Great recipe!! I made this the first time for our vegitarian friends, it was a big hit! My husband, the meat eater, recommended adding some chicken in with it next time, turned out great! You could also use bacon too, I am sure that would be yummy :)

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Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Oct. 24, 2010

My 17 month old really liked this casserole. So, it gets a thumbs-up from me. Easy to make.

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Reviewer:

novicebaker08

Cooking Level: Intermediate

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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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

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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Reviewer:

Wendi

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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Reviewer:

Susy B

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Auburndale, Florida, USA

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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Reviewer:

MHOEFFER

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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