Reviewed: Sep. 16, 2011

This was awsome! My grandma used to make this every Friday without fail. A secret for me was to use ketchup to make it a little thicker. But I didn't have the reciepe. Thank you so much!

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Reviewer:

LyndaMarie87

Cooking Level: Expert

Home Town: Haskell, New Jersey, USA

Reviewed: Feb. 13, 2011

I agree with using only 1/2 pound of pasta for best results. Tastes good but very "healthy." I used 2 large carrots, 4 large tomatoes (unpeeled), 1 red onion, garlic, herbs and spices, and it came out very "carroty." Blending all of the veggies in a food processor worked well.

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Reviewer:

lilyorchid

Reviewed: Aug. 4, 2010

Made this exactly as written but found it to be extremely bland. There seemed to be way too much pasta for the amount of sauce, also. Now we have a mountain of leftovers, and I will probably add some spaghetti sauce to that just to make it more appealing.

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6 users found this review helpful

Reviewer:

Mary F

Reviewed: Feb. 2, 2010

This is really, and makes a lot. I doubled the veggies, as the first time I made it it seemed like too much pasta for the amount of veggies. This time it turned out great. I also boiled the pasta in 1/2 organic chicken broth to add flavor. My kids even like this dish. Thanks!

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Reviewer:

Winggret

Reviewed: Jun. 12, 2009

This was a great recipe and so easy to make. I used a tin of San Marzano tomatoes and italian seasoning instead of basil and oregano. Very tasty.

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4 users found this review helpful

Reviewer:

Suzanne

Cooking Level: Expert

Living In: Barrie, Ontario, Canada

Reviewed: Jan. 17, 2009

So simple but so healthy and tasty!

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Reviewer:

CAITHNI

Reviewed: Jan. 6, 2009

I love this recipe. It's very rare that I don't change a recipe at all...this one is perfect and it's even better as leftovers!

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Reviewer:

Precious

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Reviewed: Dec. 11, 2008

Wonderful recipe..it brings me back to childhood days at grandmoms! Mangia!

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7 users found this review helpful

Reviewer:

carpenter115

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

Reviewed: Dec. 10, 2008

This was just OK. I made it exactly as written and found it to be a nice filling meal, but nothing overly impressive. I think a pound of pasta is a bit too much; I used one of those enriched-with-Omega-3s-and-calcium types that only gives you 14.5 oz. in the box and it made way too much.

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Reviewer:

KERRI SKRUDLAND

Reviewed: Oct. 13, 2008

My family LOVES this recipe. I add some kidney beans and don't use as much crushed pepper flakes as the recipes calls for. I've made this over and over since finding it. It is easy and tastes better the next day as leftovers.

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9 users found this review helpful