Reviewed: Jul. 21, 2006

This is the first time I've ever really -cooked- something before, and wow, it turned out so well! My family seems to genuinely like it and it's given me confidence to try cooking some other things-- 5 stars from me, without a doubt!

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Sanya

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Reviewed: Feb. 1, 2006

I made this the other night with ingredients I had on hand: 2 cans of petit chopped tomatoes, drained (instead of fresh) and ziti instead of mostaccioli. I also increased the garlic to 3 cloves. This dish turned out wonderful! It was very flavorful, and pretty, too. I served it as a side to a concoction of cooked Italian sausage with red peppers, onions and minced garlic (stir fried in EVOO). My husband actually topped his pasta with the sausage mixture and enjoyed his "one dish" meal. This recipe is definitely a keeper! Thanks for submitting.

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5THSISTER

Cooking Level: Intermediate

Home Town: Salina, Kansas, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Jan. 23, 2006

This is one of my favorite dishes to cook! I always leave out the tomatoes, though.

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JJCALIGIRL

Cooking Level: Expert

Living In: Tracy, California, USA

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Reviewed: Aug. 12, 2005

Excellent! My husband loved it and it has become a regular recipe used!

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HEATHER AMANDA

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Reviewed: Jul. 13, 2005

Very easy to make... tastes ok.

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THEM

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Reviewed: Jul. 13, 2005

Great dish, but I changed some of the amounts. I used twice as much pasta, one 14.5 oz. can of chopped tomatoes with onions, and only about 3 oz. of feta. I really liked the taste. I'm not sure I would use the entire 8 oz. of feta even if I had it, because mine was salty enough. Next time I won't drain my tomatoes, as the dish was a bit dry (but I did double the pasta, so I don't know what I expected!). I love pasta but I was getting tired of the same old tomato sauce- this will definitely become a staple in my house.

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ALBIONLUVBUG

Cooking Level: Intermediate

Home Town: Lebanon, Indiana, USA

Living In: Royal Oak, Michigan, USA

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Reviewed: Jun. 9, 2005

I omitted the olive oil and added 8 oz mushrooms sauteed in about 4 tbsp of vegetable broth until tender. I used a little bit more garlic too. I tried this with 8 oz Feta cheese as the recipe states, but another time tried it with a 4 oz package of light Boursin cheese, about a third of a cup shredded fontina cheese, and maybe a tablespoon of grated fresh romano. I think I liked the second way a little better. Hot, the recipe tastes a little bland no matter how I make it. Cold, it's an excellent pasta salad.

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KIMBERLYMI

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Reviewed: May 17, 2005

Very good and very healthy! I used whole grain pasta and added some sliced chicken breast.

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Shelley W

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Reviewed: Apr. 30, 2005

Absolute must try if you're looking for an easy, quick, and delicious pasta recipe. It's one of our family favorites now.

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WAKABAPS

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Reviewed: Apr. 28, 2005

This was very tasty. Very similar to Suki's Feta & Pasta. I preferred Suki's but that is just my preference. This was still very good.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Apr. 24, 2005

Great base recipe.. I used what I had on hand: fresh spinach, grape tomatoes, whole wheat penne and 4 oz of chevre. I feel like 8 oz would've been way too much. I also added a bit of salt and pepper to the sauteed veggies, and cooked the garlic by itself for a bit before adding in the tomatoes, then the spinach. Also, I didnt cook the penne all the way- about a minute short, then saute with the spinach mix, i think it adds a bit more flavor to the pasta.

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KREATON

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Reviewed: Apr. 23, 2005

This was great! I used 1 package of frozen spinach, 1 can of whole tomatoes (I diced them), 5 cloves garlic, 1 cup of feta, and 1 cup dried Parmesan cheese. Tasty! Definetely a keeper. Thanks!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Mar. 19, 2005

I served this hot as a side dish with an Italian meal...two thumbs up!! My company liked it...even the 7 year old cleaned his plate. I only used 4 oz. feta, and thought it was plenty. I used the fresh tomato and sauteed the veggies a little longer than called for. It's a keeper!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Feb. 10, 2005

This was OK. I added chicken so it would be more filling. Probably won't make again. Easy to make, though.

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SCARLET1717

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Reviewed: Feb. 9, 2005

This is a great recipe if you love spinach! Quick, easy and very tasty.

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CBCAREY

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Reviewed: Jan. 30, 2005

An absolutely incredible dish! My husband loves it, and makes me prepare it every week!

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Stormfier

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Reviewed: Jan. 17, 2005

Excellent. Along with other viewers I also only used 4 oz. of feta and increased my cooking time to cook out some of the water. I also increased the garlic to 2 cloves. Delicious! Thanks.

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PK01

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Reviewed: Dec. 12, 2004

I love spinach and cheese and this dish definitely satisfied my tastes! I was a little worried at first when I put everything together and it was very watery from the tomatoes so I let it simmer about twice the recommended time and then let it sit for about 7-10 minutes with the pot covered and the sauce thickened up nicely. Next time I'll double the spinach. Also I used garlic and cumin flavored feta because I couldn't find tomato and basil but with the tomatoes already in the dish, it might have been overkill anyways. I say that using regular feta or another type of flavor is a better bet. I give this my highest ratings of 4-stars!

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NikkiC

Cooking Level: Expert

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Reviewed: Dec. 8, 2004

Yum!! This was excellent! I peeled my tomatoes first, as I don't like when my tomatoes cook and the peel seperates. I also added a handful of whole, pitted olives, a dash of red pepper flakes, and 1 tablespoon of balsamic vinegar. All the ingredients go together so well and nothing is overpowering. VERY good. Round this meal off with a salad and breadsticks and you can't go wrong. Thanks for the recipe!!

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NATALIESHD

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Reviewed: Nov. 7, 2004

This was delicious and is so quick and easy to make. My husband went back for seconds and kept telling me how good it was in between bites. lol I used only 4 ounces of feta and thought that was plenty. I can't wait to try this cold.

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