Reviewed: Apr. 8, 2008

My kids loved this dish. I used fresh garlic, my homemade tomato sauce, and reduced fat cheese. I will make it again, but it needs more sauce. Thanks for sharing this recipe!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

This has the potential to be 5 stars. I made the recipe as stated except put the cheese on top the last 15 minutes. Next time I will use fresh spinach and sautee in the olive oil with some fresh garlic. Another plus is that this is super easy to make.

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Mar. 18, 2008

Tasty and light. Our family of 3 almost ate the whole pan in one sitting. I also added some leftover cubed chicken breast. Definitely will make again!

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RAVONNE

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 11, 2008

This recipe was very basic and so i added a little something extra.........i added a bit of feta to the pasta along with sauteed onions, mushrooms and some celery and a bit of granulated garlic and a roasted garlic and red pepper seasoning. also i used fresh spinach, rather than frozen and i just gave it a rough chop before adding it to the pan. this was a bit hit in our family

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Medhatmom

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Reviewed: Mar. 4, 2008

This was pretty straightforward, but I am lot in love with it. The pasta mixture needs extra seasoning-- salt, pepper, garlic. It was really filling, though!

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kjf330

Cooking Level: Expert

Home Town: Staples, Minnesota, USA

Living In: Leiden, Zuid-Holland, Netherlands

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Reviewed: Mar. 3, 2008

This is a wonderful recipe. I make it often, and it's great as written or with mushrooms added.

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Melissa Suzannah

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

This is a great quick and easy recipe for nights when you just don't really want to put that much effort into cooking. The casserole tastes great as is, and works even better the next day as lunch. It was also very tasty when made with a 6-cheese blend I picked up at the corner store. Yum.

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MissM

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2008

I variated very slightly on this - I used bow-tie pasta because my son loves them, I added oregano and basil - and I used the cheese I had, a mexican mix, very little mozzarella and parm. I also just mixed everything together instead of layering. The biggest change was that I added a palm full of slivered almonds. I loved it. I can't stop nibbling at it. My son however was not duped and had just a few bites. He's four though - and I am surprised when he eats one or two bites. Loved this recipe. Will definitely make again.

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bpilko

Cooking Level: Beginning

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Reviewed: Feb. 6, 2008

Great comfort food, and very easy to make, I think this is the first dish I have ever made that required absolutely no chopping. I added tons of garlic powder to the spinach while it was cooking which probably helped, but the casserole was still a little bit bland in the end. It held together wonderfully though, probably because of the egg, which is a huge bonus, because my casseroles are always falling apart. Baked it for 30 minutes on higher because it was a weeknight and I had no patience; worked out very well and there was a lovely crispy cheese crust on the top. I'd make it again.

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Feb. 5, 2008

This was a REALLY easy recipe to make and easy to keep. This is a great quick and easy meal.

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MadamDay

Cooking Level: Beginning

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Reviewed: Jan. 29, 2008

AMAZING! this is a hearty, easy-to-make recipe. After reading other reviewers' comments, made a few alterations for extra flavor. - to cut down on the fat content, i used 1tbs of olive oil and added skim milk to get a 1/4 cup mixture - used fresh spinach, blanched and chopped and sauteed with one clove of minced garlic for extra flavor - instead of bread crumbs, i used crushed garlic croutons - added salt and pepper to taste - also baked the casserole covered with foil for the first 35min and removed the foil to bake for the last 10min to prevent an overly tough/burnt top layer of cheese. this is a great recipe whether made as is or with a few special touches added. Can be prepared in advance and can skip the layering of the ingredients if in a rush. just mix it all together n dump it in the pan before adding a layer of cheese on top. i'm sure anyone who decides to give this recipe a try will not be disappointed.

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Joyce

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

This was EXCELLENT! Ans so easy to make. Even my 2 year old ate it, and he's the pickiest toddler ever. Thanks for a great recipe! Definitely a keeper.

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IrishPalate

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2008

Yum!... this turned out perfectly! I cut the recipe in half, added some italian seasoning and parmesan cheese, but kept everything else the same. My boyfriend loved it along with his friend who is a vegetarian, so I will definitely be making this again.

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Reshae

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 11, 2008

This recipe was really good with the cheddar cheese! I used fresh spinach, which I sauteed with olive oil, garlic, and a little salt and pepper. I also grated a little Parmesan in with the pasta/spinach/egg/oil mix. And I used penne pasta, only because I found it cheaper. Yum!

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Veggie

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

This is a great recipe to hide spinach in. My kids love it and have not figured out the spinach is in it. I make a bunch of this and freeze it in aluminum pan. It makes for a quick dinner.

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SDNick

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Reviewed: Dec. 26, 2007

Yum - this was great! The whole family loved it.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Dec. 15, 2007

I didn't really like this. My husband did though.

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katie385

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Reviewed: Dec. 6, 2007

I used frozen spinach because they were out of fresh spinach, and I didn't really like the flavor of it. Everybody else, however, loved it! Next time, I will make it with fresh spinach, and I'm sure I'll like it better that way.

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michelemybell

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 10, 2007

This is a great base recipe to made modifications to. I doubled the amount of sauce, put roasted red peppers in the mixture, added garlic and a little hot sauce.

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Jeff

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Reviewed: Nov. 6, 2007

Even the pickiest of kids will devour their spinach with this recipe. I didn't change anything about it and my whole family loves this recipe. Definitely a keeper!

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tbeaven

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Cheryl's Spinach Cheesy Pasta Casserole

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