Reviewed: Nov. 10, 2011

It's ok. Tasty, but I don't love it. I added sundried tomatoes to add to the flavor and that was nice. It's otherwise easy to cook, didn't take too long.

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Reviewer:

gehbienes

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Cooking Level: Expert

Living In: New York, New York, USA

Reviewed: Nov. 1, 2011

(I did not use the wine nor jalapenos) Fantastic!!! Everything in this dish blends together in an amazing way.

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Reviewer:

Kiska_Kiska

Reviewed: Oct. 22, 2011

Added extra spices. Used 3/4 amt. of pasta. Used mozzarella instead of cheddar. Mixed part of the cheese with the pasta and put more cheese on top, in addition to grated parmesan. Baked for 25 minutes. Did not put under the broiler. Served with Sangiovese.

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Reviewer:

Patty Wiley

Reviewed: Jul. 12, 2011

This is delicious! My husband and I loved it. Only thing I did differently was that I used goat cheese and I mixed it with the pasta with the sauce. So good!

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Reviewer:

slytheringirl83

Cooking Level: Expert

Home Town: Rochester, New Hampshire, USA

Living In: Somersworth, New Hampshire, USA

Reviewed: Jul. 8, 2011

I loved this recipe, and so did my kids. I am making it again in just 3 weeks.

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Reviewer:

Vanna

Reviewed: Jun. 12, 2011

I was looking for a vegetarian main dish to bring to a potluck at work. I tried this out on my family at home. Everyone loved it. I thought they were going to lick the pan clean!! I used a red bell pepper and also added some fresh oregano. Next time I'll layer the cheese instead of just putting it on top.

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Reviewer:

Esther

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

Reviewed: Jun. 11, 2011

6-10-11: Tasted and looked good.

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Reviewer:

Rex Hutcheson

Reviewed: Jun. 10, 2011

We had this for dinner last night and the only problem with it is that it's way too easy to eat! It really hit the spot. I made two small modifications because that's what I had in the house. Instead of a jalapeno, I used 1/4 cup of pickled jalapenos and I only had a small bit of reduced fat cheddar, so I topped up the cheese with some Pepper Jack. Very tasty!

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Reviewer:

deanac20

Reviewed: Feb. 9, 2011

Easy to prepare, but why a casserole? Why not serve it as is? Also needs more zip. Maybe use a fresh, chopped jalapeno instead of canned? Or toss with salsa?

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Reviewer:

ScandoGirl

Cooking Level: Expert

Home Town: Canajoharie, New York, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 10, 2010

This turned out great, bold and delicious. I followed the general suggestions regarding not enough sauce. I used more like 30 kalamatas, most of an older bell pepper, two jalapenos and seeds (although they were apparently mild as the dish had no heat), and approx. a cup of red wine. I used approx a cup of feta and cheddar, and per a previous suggestion, I tossed the feta with the pasta and sauce. I also tossed in artichoke hearts.

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