Reviewed: Mar. 6, 2012

I used ground turkey. I don't keep noodles on hand other than angel hair but I just happened to have a box of Near East Roasted Garlic & Olive Oil pasta (which uses Vemicelli but I broke them into smaller pieces) -- and added the garlic packet that came with it so it won't be quite like the original recipe but boy it smells & tastes delicious!

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Reviewer:

CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

Reviewed: Dec. 4, 2011

Good for a quick, easy and economical meal.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Nov. 28, 2011

BETTER WITH MORE WATER AND MORE SEASONING,OTHERWISE GOOD RECIPE. KIDS LOVE IT.

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Reviewer:

JACKIE AND DAVE

Cooking Level: Intermediate

Living In: Windsor, Ontario, Canada

Reviewed: Nov. 4, 2010

fast and wonderful my kids loved it

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Reviewer:

shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

Reviewed: Sep. 15, 2010

This is simmering on the stove as I write, and I am so excited for dinner! We are trying to cook as frugal as possible, and beans are a great frugal food (but I've had a hard time finding main course dishes that aren't chilis or beans and rice...). I used dried beans (even more frugal than canned) and soaked them overnight, then simmered them all afternoon. I used a mix of black beans, kidney beans, and pinto beans. I drained them off and proceeded with the recipe as written, though instead of adding the pasta when it says to, I put the beans back in and am letting it all simmer without any pasta. Frankly, it might not even need the pasta! I had a 28oz can of whole tomatoes (unseasoned) so I mashed them with a potato masher, and added salt, pepper, and was quite liberal with the Italian Seasoning. I also used three cups of water and three bouillon cubes. I look forward to making this again, and canning it to put back in the pantry!

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Reviewer:

Bob Loblaw

Reviewed: Jan. 5, 2009

Something with vegetables that my husband asks for! I use whole wheat pasta, double the bullion and add pepper.

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Reviewer:

Megan

Cooking Level: Intermediate

Reviewed: Jul. 29, 2008

This was just okay. It really needed a lot of doctoring so it wasn't bland. We added dried parsley, butter, worcestshire sauce, and salt. I liked the concept but it fell short.

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Reviewer:

HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 28, 2008

This is an awesome, tasty, quick meal! I did change a couple things, tho... Instead of the garbanzo beans I used beans in tomato sauce & added 1-14oz can of carrots sliced small. Even our toddler ate it! :)

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Reviewer:

Kerri

Cooking Level: Intermediate

Reviewed: Jan. 31, 2008

This dish is not gourmet, but it is surprisingly tasty, quick, and economical, as promised. I halved the recipe and got two dinners and a lunch, equally yummy each time. Like another reviewer, I used onion soup instead of bouillon, which still worked out well. The whole peeled tomatoes could probably use a little mashing before putting them in the pot, because they don't really get a chance (when whole) to cook enough in the 15 minutes or so they simmer. I might try canned stewed tomatoes instead, next time.

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