Reviewed: Oct. 24, 2009

i like it although it was a bit dry.

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silvraynebow

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Reviewed: Jul. 8, 2009

Really good. I also added a bit of milk, some nutmeg, and some diced onion.

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Jul. 7, 2009

I added extra garlic and added minced onion and red onion flakes, used dry herbs (1tbs oregano and basil, didn't measure parley), and used a can of petite dice tomatoes. While that was simmering, I cooked in some shrimp. The cream cheese I used was fat free and did not have any problems with my sauce being too thick. I know the leftovers will be even better.

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Ashley

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Reviewed: May 7, 2009

Easy and good.

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Humanicki

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Reviewed: Nov. 11, 2008

I like the others used a can of italian tomatoes with the juice instead of a chopped tomatoe/basil/oregano. It really thinned it out because it was looking too thick. I also cubed some chicken breast and sauteed it in margerine and crushed garlic and added that in there. All in all it was fabulous and I will definatly make it again :)

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Krissy

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Santee, California, USA

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Reviewed: Nov. 8, 2008

If you like cream cheese, this recipe is for you. I thought this would be a great way to use up some of my fresh herbs from the garden at the end of the season, but the cream cheese overwhelmed the herb flavors. To thin out the sauce a bit, I added a can of diced tomatoes, undrained. It was much better, but still not one of our favorites!

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JKCrumpler

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: May 12, 2008

Yummy Mother's Day dinner!

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Sarah

Cooking Level: Intermediate

Home Town: Clay, West Virginia, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Apr. 25, 2008

This recipe did not turn out for me at all. Sorry. It might have just been my bad cooking skills. I am much better at baking. Thanks for the idea but I do not think I will make again.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Mar. 31, 2008

My family is more of a potato family although I have been trying to introduce more pastas and a few of the recipes I have tried have gone over well. This one did not. When I added the cream cheese at the end it seemed overly dry. I added some heavy whipped cream and this helped ALOT. I also tried to leave out the tomatoes but after tasting it, decided to add them- it made a big difference but not a big enough difference so that people ate the salad. On a more postive note, one family member (who absolutely loves pasta) enjoyed this recipe. So for those of you who love pasta, this salad might just be for you. For those of you who are looking to expand your pasta horizons- look elsewhere.

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JaNae

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Reviewed: Feb. 27, 2008

i really enjoyed this dish! I didn't have any tomatoes on hand, so I had to leave those out. (I really wish I had had some though!) and I added crab meat in. Despites using dried spices, it was still delicious and so creamy! I also used rotini noodles because that's what i had on hand. ( I love cream cheese, which is probably why i enjoyed it so much

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C.L.

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 13, 2008

I added in mushrooms while the pasta sauce was simmering. Then when it was ready I tossed the sauce and the pasta together. Then when it was done, I decided I needed some meat, so i sauteed some ham, onions and sweet peppers and mixed it in to the already finished pasta. It gave the bland pasta quite a bit of flavor! Everyone loved it.

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Gaby

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Reviewed: Jan. 10, 2008

DELICIOUS! I tweeked the recipe just a bit based on what other reviewers had written. I used two HEAPING Tbsp. of garlic, dried herbs, and a pinch or two of red pepper flakes. Instead of the fresh tomatoes, I used a can of diced with the juices, plus 1/4 cup of water and 1/4 cup of a dry red wine. After that simmered for a bit, I added the cream cheese and voila! Super easy. Super good.

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Mandy

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Reviewed: Dec. 12, 2007

Way too cream cheesy for my taste. I used lo-fat cream cheese and dried spices along with a can of diced tomatoes to add liquid as others suggested. I then tried to add milk and butter to try to tame the cream cheese taste, but didn't succeed.

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DIANNE72

Cooking Level: Expert

Living In: Kalamazoo, Michigan, USA

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Reviewed: Oct. 20, 2007

This started out as a family dinner recipe but quickly turned in to an entertaining recipe! It can not be beat!

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sassier75

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2007

We added shrimp, as suggested, and it was really good.

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MARENELI

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Reviewed: May 14, 2007

This was a good recipie but I think it needed more cream cheese. That is what I'll do next time. Other then that it was good!

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allymathis

Cooking Level: Intermediate

Home Town: Biloxi, Mississippi, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Feb. 25, 2007

I swapped the measurements of oregano and parsley to 1/4 cup chopped parsley and 2 tablespoons chopped oregano. 1/4 cup of oregano is a LOT for my tastes! With that change this is a tasty comfort dish.

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chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Feb. 19, 2007

This recipe was amazing. I made it for my boyfriend on Valentines Day with the Easy Asparagus and the Easy Portobello Mushroom Saute

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KateNYC

Cooking Level: Intermediate

Home Town: White Plains, New York, USA

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Reviewed: Jan. 20, 2007

I won't make this again. I didn't have all the fresh herbs, but some of them. It was dry and needed something else. oh well. worth the try - but won't use it again

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Tami

Cooking Level: Intermediate

Living In: Owasso, Oklahoma, USA

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Reviewed: Jan. 15, 2007

Simply scrumptous! Didn't have fresh herbs on hand so I used dried at 1 Tbs. each. Worked just fine! Added cubed chicken for a one-pot meal. Does require thinning at the end as others mentioned. I added about a 1/2 c. at a time until I got it to the consistency I wanted. Very delish! Will make again.

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KADELL22

Home Town: Charleston, West Virginia, USA

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Creamy Penne Pasta

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