Absolutely delicious! I did double the garlic, cut the butter in half, and add a little extra flour. So good!!! I will definitely be making this again and again :)

Delicious! Perhaps just a bit too much margarine though.

My husband loved this dish so much he keeps asking when I will be making more. The only thing I changed was I used less soy sauce other then that I followed the recipe to the letter. Great for company too that really like the taste of mushrooms because that is a dominant flavor in this dish. A+

Too heavy/cheesy/fatty for my taste.

This recipe was absolutely fantastic! It was super east to put together but tasted like I'd slaved away for hours. My mom even said that it tasted like something we'd order from Le Sole Mio, our favorite gourment Italian restaurant.

This was ok, next time I will add some more seasoning, mushrooms and add chicken. Overall was very easy to make.

This pasta is a great option for those vegetarian dinner guests. I served it as a side dish with sliced beef and glazed baby carrots. I used low-sodium soy sauce for fear of it being too salty; however I would recommend using regular soy sauce or adding some garlic salt for some kick.

I was excited to try this recipe because it sounded interesting and got so many good reviews, but while it might have been edible, it was not enjoyable. The amount of margarine (I substituted butter) that it called for was unbelievable, but I stuck to half a cup as directed in the recipe, which made the pasta incredibly GREASY (you're already using two cups of cheese for this, you do not need a whole stick of butter as well). The soy sauce also gave it a very odd taste that was completely out of place and did not compliment the other flavors. Sadly, this dish turned out to be a waste of my time and ingredients.

I must have done something wrong. I did use butter instead of margarine, and I did use salt instead of soy sauce, so that may be it. I found it to be overly rich and bland-tasting. Maybe it needs a stronger-flavored cheese, like parmesan. I will try that next time, and also use less spinach, as the spinach was overpowering.

We thought this recipe was excellent. The only change I made was I used half of the amount of spinach. I was afraid the spinach taste would be too strong. It was excellent.

This was very good, but so many dishes to clean up afterwards!!

this recipe is great. i made a few modifications. i omitted the milk sauce and instead just sauteed some garlic, the mushrooms, added fresh spinach and soy sauce, and tossed it with cheese in the baking dish. i baked for 15 minutes and put it in the broiler for 2. it was a hit with the family.

I really enjoy this dish and I have made it several times. The soy sauce is where its unique and wonderful flavor comes from, so try it at least once. I have tried different amounts of soy sauce and have discovered that my preference is to use 1/8 cup or just a touch more.

easy and delicious for the whole family! i added chopped green peppers and red peppers to the portobellos and then topped the casserole with crushed red pepper spice. awesome!

I did not care for this recipe. i didn't like the flour taste in it. too pasty.

This was exceptionally good, and believe me I am a picky, picky eater! The sauce was wonderful. I've never liked spinach but in this recipe it barely noticable. Also, it makes for an attractive dish that I would be proud to serve to company.

This recipe was pretty good. Next time I make it, I will probably put in more mushrooms and less spinach.

Very Good!!!! I omitted the soy sauce but had to add salt to it.

My husband and I both really enjoyed this recipe. I substituted fresh spinach for the frozen because that's what I had on hand and it worked great. Used about 3/4 of a 10oz bag, didn't cook it first, just threw it in the sauce. Great meatless dish although I could see where adding cooked cubed chicken would be good also.

I really liked this recipe. I am allergic to gluten so I used gluten free penne. Instead of the 1/4 cup all-purpose flour, I used 1 Tbsp soy flour, 1 Tbsp tapioca flour, and 2 Tbsp brown rice flour. I also added 1 Tbsp corn starch to the milk. I doubled the garlic and instead of the soy sauce, I used 1 Tbsp. salt. OK, so I didn't exactly make this recipe as/is, but this version came out really, really good. Next time, I am going to try the soy sauce. I am very curious... Thanks for the recipe!