Reviewed: Apr. 2, 2008

This is very good. It taste like something you would order at a restaurant. Make sure you watch your time when it is under the broiler. I had it in for too long and burnt the top. Luckily, I was able to save it. I just scraped off the top, added more cheese and put it back under (for less time) and it was perfect.

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JODIMASTICS

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

Like many other reviewers, I added extra tortellini. In fact, I tripled it. I bought 2 19oz packages of frozen tortellini and used 1 1/2 of them. I used the same amounts of sauce, but rinsed the jars with a couple oz of water which I mixed in. I also baked the tortellini for about 20 minutes at 350 degrees F covered, then added the cheese on top and baked about 10 more minutes uncovered. This is a very tasty dish. Hubby thought there was too much "green stuff", but I really liked the spinach. It's all in your taste.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 24, 2008

This is excellent!! I did use 20 oz of noodles rather than the smaller amount called for in the recipe. Otherwise there would be FAR too much sauce. It still makes a rather saucy dish, however it is great for dipping garlic bread in. Will definitely make again!!!

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Sunnie Hart

Cooking Level: Beginning

Home Town: Rockwall, Texas, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 22, 2008

I did make a couple of variations, I used a 20oz. package of tortellini, ommitted the spinach, and used cheddar jack cheese in place of mozzarella (6oz). It was great! Everyone loved it! The next time I'll include the spinach.

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johnson601

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Reviewed: Jan. 21, 2008

Could not get enough of this. It was exactly what I wanted.

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Gina

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 16, 2008

I used parmesan instead of alfredo and added more pasta, and ground beef. I left off the parmesan on top and added breadcrumbs. I also baked until cheese melted and bubbly. Very good!

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mykidsmom

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Reviewed: Jan. 1, 2008

pretty good, but I used more tortellini than recommended and the sauce was still plenty.

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Starr.Gazer

Cooking Level: Expert

Living In: Bear, Delaware, USA

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Reviewed: Jan. 1, 2008

This was delicious. I used a 19 oz. package of fresh tortellini and melted the cheese in oven instead of broiler. I thought 10 oz. of spinach was great. It's very rich and high in fat, so I won't be making it too often. I made it on New Year's Eve as a special treat for my family. They absolutely loved it.

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zormasa

Cooking Level: Expert

Home Town: Encino, California, USA

Living In: Templeton, California, USA

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Reviewed: Dec. 15, 2007

I loved this recipe. Very easy. I followed the recipe exactly. I will be making this again soon.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 9, 2007

I doubled the amount of tortellini and I used light Alfredo sauce. I also left out the Parmesan cheese because I didn't have any. Instead of using the broiler, I put it in a preheated oven until the cheese melted. Absolutely delicious and so easy.

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becky

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2007

After reading other reviews I halved the spinach and I used tetrazini pasta only because I don't like tortellini, and it was delicious. Although I only used half the box of spinach it was the perfect amount for us. I think using a different pasta worked better for me because my pasta wasn't swimming in sauce at all, it was a lasagna type of consistency. The sauce tasted great!

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newmommy

Cooking Level: Intermediate

Home Town: Plainfield, Indiana, USA

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Reviewed: Oct. 22, 2007

This recipe had way too much spinach and way too much sauce. The tortellini were just floating around in the sauce. I wanted something more compact. I also didn't like the taste of the spaghetti sauce and alfredo sauce mixed. This recipe was very easy, but just didn't taste good.

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Christinekerry

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Reviewed: Aug. 17, 2007

Quick and simple! Perfect for a busy night.

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WHIRSCH

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Reviewed: Aug. 16, 2007

We used 20 oz. fresh pasta, 10 oz. light alfredo sauce (from refrigerated section of store), 5 oz. frozen spinach (half of what recipe called for), added about 3/4 pound of sweet italian sausage, and used just a sprinkling of cheese on top. The amount of sauce was perfect using this combination. The recipe was good...but not better than some of my other pasta recipes (which are much simpler!) The original recipe is just loaded with fat...and even though I made a lot of healthier substitions...it's still pretty unhealthy. So to us...it's not worth making again.

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KATHSKITCHEN

Cooking Level: Intermediate

Home Town: Cranford, New Jersey, USA

Living In: New Paltz, New York, USA

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Reviewed: Jul. 24, 2007

This was very good. I did what others suggested. I used 13 ounces of noodles, 18 ounces of marinara, and 13 ounces of alfredo sauce. There was still just a little left over for sopping the bread. I did not think the cheese was overwhelming as other users suggested but I do like cheese. It was awesome. Thanks so much poster

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Melissa

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Reviewed: Jul. 8, 2007

I've made this a few times, and I think it is great. However, I think it is even better with al fresco sweet italian chicken sausage. I sliced the links up and added them to the sauce. Delicous! Disclosure: I am a bzz agent, which means I got to try the al fresco product for free.

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Tabitha

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Reviewed: Jun. 14, 2007

If you don't like spinach, way are you making something with spinach as a main ingredient? I find it interesting that some are reviewing this recipe as not great because of that. I have made this three times and my wife and I have loved it every time. It is a winner.

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jake bakes

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Reviewed: Jun. 7, 2007

This was awful, considering its high rating. Easy? Yes. Good? No. I used less than half the spinach, and we ended up picking it out as we ate this. The sauce was ok, nothing great. I thought it sounded great, but plain marinara would have been better. I will NOT be making this again.

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GERTIE0909

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Reviewed: May 7, 2007

I run a cooking group at the place where I work, and brought this recipe in for them. The boys in the cooking group tend to be very picky eaters and tend to stick on the same idea of what to make each week. This was a totally new dish for them and they loved it! They also suggested adding chicken next time, which has already been something that I have seen people recommend. I would also suggest adding more pasta so it is not as soupy.

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MarthaE

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Reviewed: May 1, 2007

Quick and easy recipe. I added twice as much tortellini (18 oz.) I would maybe add chicken next time, but the boyfriend thought it was awesome!

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lita15

Cooking Level: Beginning

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Easy, Cheesy Tortellini Bake

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