Reviewed: Jul. 20, 2010

We felt this was WAY too dry. If I were to try this again, I think I would add spinach, egg and shredded mozzarella to the beans and pasta to give it some more flavor, color and moistness. The ricotta/parm/garlic was a lovely flavor combo, especially with the crispy bread crumb topping.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Feb. 21, 2010

Hearty! I added veggie stock to the cheese mix to keep it from the dryness others had stated. Roasted some brussel sprouts since I had the oven on to go with it. Whole wheat pasta and lower fat cheese made it healthier.

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Reviewer:

katm

Reviewed: Oct. 25, 2009

I followed all the suggestions - adding some chili zip, the egg, the zucchini. My sister really loved the results, and it was really healthy; however, I had difficulty getting excited about this one. It seemed like it was a conglomeration of several different recipes all mixed together.

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Reviewer:

Holly

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 29, 2009

I added some very small chopped zucchini and it was great!

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Reviewer:

JOANTRI

Reviewed: Feb. 15, 2009

This came out lovely the night i made it, and as far as leftovers, i added 1/2 C pasta sauce to each serving and reheated with excellent results :)

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Reviewer:

TARENELLA

Cooking Level: Intermediate

Home Town: Bellingham, Washington, USA

Living In: Tucson, Arizona, USA

Reviewed: Feb. 11, 2009

Amazing but only four stars because it needed some help. I used 1 tomato and 1 can of beans but added a zucchini and a can of olives for more variety. I also used mozzarella on top instead of bread crumbs to top it off as other suggested. I also added more olive oil to the basil to keep it moist.

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Reviewer:

Mrs. Bishop

Cooking Level: Intermediate

Reviewed: Aug. 18, 2008

In order to help the dryness that other reviewers have noted, I added a beaten egg to the ricotta mixture first. Also, I used dried herbs as I didn't have fresh available. Oh, and I didn't have balsamic vineagar, so I used a splash of red wine and a splash of white wine vineagar. I did have to add a bit of salt and pepper to give it a little more "ooomph", too. I served it with fresh green beans and Italian bread. My husband loved it and was very impressed, but my toddler didn't like the ricotta. Also, I found that the timing worked out better if I put the pasta to boil in one pot and then sauted/simmered the onion/bean mixture at the same time. That way they were done simmering when the pasta was finished cooking, shaving 20 minutes off the recipe time. It wasn't worth it to me to save not having to wash one extra pan.

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Reviewer:

XineRevelle

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: North Charleston, South Carolina, USA

Reviewed: Mar. 22, 2008

We found this recipe to be dry and bland despite having added extra balsamic and shredded mozzarella.

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5 users found this review helpful

Reviewer:

Lena

Cooking Level: Intermediate

Reviewed: Aug. 14, 2007

This did look a little dry coming out of the oven, but it must have been pretty good because my husband (normally a hater of dry things) liked it so much that he didn't even leave any for me!

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