Reviewed: Nov. 6, 2009

This was super-tasty! My hubby doesn't like spinach, but did enjoy this. We tried using havarti slices for melting on top and it was good as well. The spinach was a bit strong though, so I gave it a 4 rather than a 5.

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Krista

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Reviewed: Nov. 4, 2009

I liked the idea of this casserole a lot. But i found it to be fairly bland. In the end I added onion, more garlic, parmesean cheese, a little balsamic vinegar, some rosemary and way more basil. With the leftovers I ended up adding a tin of tuna and it did make for a great no condensed soup tuna casserole. I wanted to love it, but it just didn't have enough flavor for me.

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Oct. 29, 2009

Very interesting and different recipe. I love pasta, so I thought it was worth a shot. I halved the butter, used whole wheat penne, skim milk and olive oil instead of vegetable....just to make it a little healthier. I also added a can of tomatoes because I wanted more veg. I was skeptical of the soy sauce, but it made the dish. The only thing was it was a little bland. I think next time I will spice up the sauce a little with some crushed red pepper and maybe even garlic salt. Thanks for a recipe I can build on.

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ROSEPUDDN

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 18, 2009

The dish lookd great while cooking and my husband and I thought it would taste as good, but the soy sauce really turned us off. I think I would make again without the soy sauce, it just overpowered the whole dish.

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graciegirl

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 14, 2009

This recipe was amazing after a few alterations. I cut the butter in half. I sauteed the garlic in the butter prior to adding the flour and basil. Only used 1 1/2 cups milk and used pizza cheese rather than mozzarella for a different flavor. I then cut the soy sauce in half and topped the dish with an aged shredded provolone. Delicious!

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resipika

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Reviewed: Oct. 11, 2009

This is the best recipe I've ever cooked! I made just a few changes. I used thyme instead of basil because this is all I had. I doubled the mozzarella cheese. I was hesitant to put the soy sauce in the end, however it made the recipe! This was something comparable to the olive garden! I will definitely make this again. Everyone that tasted this, said three words...oh my god!

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karen

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Reviewed: Oct. 10, 2009

After reading all of the reviews on AR, I decided to do the following: Sautee the mushrooms till tender; let weep and throw out the extra liquid... I'll keep it in next time; with the added cheese it could have been a tad 'wetter.' Triple the garlic... absolutely! It would have been so much less without the extra garlic! Add Parm (1/4 cup) and Monterey Jack (a handful shredded) to the sauce. Add Sun-Dried Tomatoes (maybe 6 or 7, sliced)... we loved this... also great with the addition of roasted red peppers. Add black pepper... will add some cayenne next time. Top with additional Mozz AND Parm. I've made this three times already and my entire family went nuts over it... even the so-called mushroom-hating and spinach-hating members. This is one heck of a recipe and I wouldn't hesitate to serve it to company. Many thanks, chmadden!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 7, 2009

Doubled the recipe and added less butter-excellent!

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pagplank

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Reviewed: Sep. 30, 2009

Delicious! Next time I will try it with brocolli like others suggested! Otherwise, followed the recipe exactly and we loved it (even the picky husband!)

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ALLI0828

Cooking Level: Intermediate

Home Town: Elmwood Park, New Jersey, USA

Living In: Oakland, New Jersey, USA

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Reviewed: Sep. 27, 2009

Terrific recipe! After reading other reviews, made some changes: used a 14oz box of whole grain pasta, fresh spinach, low-fat mozzarella & 2% milk, cut butter back to 1/4 cup, doubled garlic, added an onion, red pepper flakes & pepper plus mixed most of the cheese in with the milk & only saved around a 1/3 cup to sprinkle on top. Not sure why others thought it was bland at all. Will definitely make again.

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just_a_girl

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

Decreased servings and still came out fantastic! I was only cooking this for 3 and didn't see the need for such a large amount, so I halved the recipe and baked in an 8 x 8 inch pan at 350, keeping all other elements of the directions the same. Loved this! Might make the larger version next time to see how well the leftovers freeze?

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Bill

Cooking Level: Expert

Home Town: Rochelle, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 24, 2009

I followed the recipe exactly, (perhaps just less spinach), and WOO-HOO was it good! I don't normally cook with butter or milk, (we're kind of health nuts), but we were having company so I thought I'd spare them from our typical ways. LOVED IT! Some people said it looks gross, but when you bake the cheese on top, I think it really looks great! I sprinkled parm on top at the end for presentation as well.

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Sep. 23, 2009

Really, really bland. Definitely needs onion.

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DI3MOOSE

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

My family really didn't care for this dish all that much, although we love most of the ingredients that go into it. It was just OK. With as much fat as it calls for,probably will not make this again, not worth the splurge.

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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: Sep. 22, 2009

I dont think I got this right because it was kind of boring and bland to me. But the base concept is good and healthy (I used wheat penne) so I will just do some tweeking. maybe some parmesan and onion?

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suzirvin

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2009

Excellent base but it was a bit bland. I added in extra garlic, black pepper, salt, & parmesan & it still tastes like it's missing something. I'll keep tweaking til I figure it out because it IS really good!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Sep. 16, 2009

Very good. This tastes like something you would get at macaroni grill. Next time I will probably add some grilled chicken, use fresh spinach and increase the garlic.

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Ginny

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Reviewed: Sep. 13, 2009

Along with my friends Linda Mclean and Koalagirl, I made this as part of our forum's community cook along for September and I'm with them! It's wonderful. I've made it twice actually in the past two weeks for dinner with the kids. Everyone loved it, even my youngest daughter who is not a mushroom fan. I used 5 or 6 cloves of garlic and the second time I added diced green onion. You can play with this recipe in so many ways. Very delish and versatile. Thanks so much for sharing.

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Rob

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 12, 2009

This recipe is absolutely incredible! I had 14 oz. of whole wheat penne pasta instead of 8 oz. so I upped the sauce ingredients to match the amount of pasta. I am also a member of the Cooking Forum that Linda McLean mentioned so I took some of my friends' advice and used extra garlic, added black pepper to the sauce and parmesan cheese to the mozzarella cheese in the sauce. So far, around 5 people from our forum have made this as our September Community Cook-Along recipe and it has been getting 5+ stars from everyone.

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