Reviewed: Mar. 6, 2012

I sauteed onions, garlic, ham, crushed red pepper, and Italian seasoning. Then added cream cheese and milk and made the sauce (didn't measure). I added the canned shrooms and a bag of nuked and drained frozen veggies(broccoli, carrot, snap pea, and pepper medley) with the cooked pasta. I used more pasta than called for. Quick and easy weeknight meal for when you don't feel like cooking much. Will probably make something similar again when I have leftover ham to use up.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Mar. 11, 2011

I thought it was too thick, even after I added several extra glugs of milk. I'd suggest only using 4 oz of cream cheese. but it was a quick and easy dinner. it is a good way to get the family to eat veggies.

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Reviewer:

Jeanne

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Feb. 25, 2011

I love cream sauce and this was yummy

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Reviewer:

annie

Reviewed: Jan. 29, 2011

Ok this is really good. With some changes. The amount of pasta is way to little, I used about a pound of pasta. The cream cheese needs to be softened before you put it in the pan. It will incorporate much easier. I added extra milk since it was really thick as is. I also added minced garlic, zucchini, fresh mushrooms instead of canned, carrot sticks,onions, and tomatoes. I didn't have any red bell pepper so I just used green. And since I added extra milk I used extra parm. I topped it with diced tomatoes and green onions. Very tasty recipe. Thanks.

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Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: May 22, 2010

It was really good!! The sauce came out great. I used fresh mushrooms and skipped the ham, so I had to season it more. I added minced garlic and cilantro, and I was glad I did--added a little kick.

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Reviewer:

remy1014

Reviewed: Dec. 29, 2009

I used regular onions instead of green since it was what I had on hand, and used double the red peppers since I didn't have any green. My husband and I don't like mushrooms and left those out. We thought it was great! I always add tons of spices and needed alot more spaghetti for the two of us than the recipe called for. But I will definitely repeat! It was great!

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Reviewer:

LauraMB42

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Reviewed: Sep. 7, 2009

Tasty and very easy. I had a ham steak and several peppers to use up and found this recipe that used both. I didn't have mushrooms but did have an oriental eggplant which worked nicely. This is kind of a kitchen sink recipe - I think it would work with most veggies you might have on hand. I had to add extra milk since it really thickened up fast. I would make this again.

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Reviewer:

Lynardo

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: New Cumberland, Pennsylvania, USA

Reviewed: Mar. 2, 2009

this will be one of those reviews where you'll wonder why i bothered since i really didn't make this recipe, but thought i'd share anyway. i basically had the same ingredients on hand as the reviewer caliloo, so i followed her advice. i sauteed a little shallot, garlic and onion along with par-microwaved carrots, asparagus, broccoli and squash. i only had about half a block of cream cheese, so i cut down on the milk. and i used some leftover rotisserie chicken. i salt and peppered it, threw in some red pepper flakes and dried basil (might leave that one out next time), and used extra parm. it turned out pretty well; i think a little white wine would be good in there and as well as shrimp, if you have it.

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Reviewer:

MEAUXJEAUX

Reviewed: Apr. 29, 2008

A good way to use up leftover ham. I too used more (whole wheat) pasta then was called for and I used fresh mushrooms. Although it was pretty good, there was no real "wow" factor that would compel me to make this again.

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