First, let me list my omissions, additions and substitutions, because I took the lazy route with this dish. I substituted regate penne for elbow macaroni to make it more authenic; I omitted the roma tomatoes, onions and garlic and used a 14.5 oz canned of diced tomatoes with onions and garlic instead; I omitted the chicken stock and red wine vinegar and used a quarter cup of Boulder brewery Mojo IPA (although there are lots of other beers anyone use); I added 1/2 teaspoon each unsweetened cocoa powder and garlic salt to the spices and I used butter instead of margarine. I had to boil the meat sauce down for twenty minutes or so, but that's O.K., I didn't have to heat up the oven because my 8x8 square glass pan fits in the toaster oven. I rely heavily on my toaster oven in the summer to bake casseroles when I don't want to heat up the kitchen with my regular oven, and the main reason I chose this recipe over the others is because it yielded a smaller amount. Anyway, this was really easy, it turned out delicious, my husband loved it (much cheaper than going to the local Greek restaurant!) and I will definitely make it again. The only thing I might do differently is use an ounce or so less pasta so it all fits a bit more comfortably in the pan.
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