The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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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Photo by KOALAGIRL

Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 11, 2009
this was incredibly easy to make but i found the flavor incredibly bland - even after allowing it to mellow overnight.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 9, 2009
Very good and easy to make. Firstly, I must make an official statement on soy sauce. Soy sauce is the beautiful elixir of life. I add soy sauce to almost everything. Spaghetti sauce, gravy, steaks, pizza, eggs, ham, etc. But then again, I'm Asian. In Japan, you don't see salt and pepper on the table; they give you soy sauce in lieu of salt. Soy sauce is a better version of salt, and can be added to almost anything, so DON'T KNOCK THE SOY SAUCE!! I made some changes to this. I increased the garlic, because that is my SOP Standard Operating Procedure. I added rosemary, pepper, and a tiny bit of nutmeg. I also sauteed the shrooms with some balsalmic vinegar. I also added some parmsan cheese to the top of the casserole. Very tasty indeed.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 8, 2009
A rare occasion that this gal will rave over a pasta dish as I'm not a huge fan, however, this one deserves a big round of applause! Followed the recipe for the most part with just a few minor changes. Love garlic, so I increased that to four cloves, had fat free half and half in the fridge that I wanted to get rid of, added black pepper and a bit of cayenne into the sauce and used half mozarella and half parm cheese for both the sauce and the topping. Our cooking forum chose this recipe for our Community Cook Along and so far, everyone is loving this dish! Thank you so much!!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 4, 2009
Quite good and something we will make again. My husband gave it four stars but my toddler gives it five. I plan to try the fresh spinach next time. Thanks for the tips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 2, 2009
Great casserole though I had to adapt it so it was Gluten-free for some celiac persons in my family. I used G.F. penne, used G.F. cornstarch not flour, substituted 1 tsp. G.F. tamari for the 1/4 c. soy sauce and for taste sake, substituted a small bunch of fresh spinach, lightly steamed for the frozen spinach which I find too full of stems to be palatable. Still easy to make in its Gluten-free metamorphosis and even easier to eat - it's delicious and I know I'll make it often. Thank you for the fine recipe!!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 1, 2009
Oh this was so good! And easy enough for someone who's still learning her way around her new kitchen. I think I too might cut back on the soy sauce, though, because while it added flavor, it wasn't exactly the flavor that I was crazy about. I tasted the sauce before I added the soy sauce and thought it was perfect. This will definitely be placed in the "When company comes over/in-laws are visiting" shelf to be made again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 30, 2009
Really good! I hate messing with frozen spinach - so next time will use the fresh - or broccoli :) I used the new 4 cheese italian blend light shredded cheese which I think really added to it and definitely the light soy sauce! I did add pepper and might even add a little more spice next time - rich but yummy :)
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Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 30, 2009
This was great! Very easy, quick to make and very, very tasty. The only thing I did differently was use fresh spinach. And don't leave out the soy sauce! The dish would be relatively bland without it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 29, 2009
This dish was very appealing and we did enjoy it but next time, I'll leave out the soy sauce. Only used two TBS but still thought it was too much. I put a little fresh basil instead of dry, which can also be overpowering. Also, used minced roasted garlic from a jar instead of fresh...will use a little more next time. I served some breaded chicken cutlets alongside...This would be a good dinner party dish. Good Cook Glo
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Cooking Level: Expert

Home Town: Dix Hills, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 28, 2009
This was fantastic! I veganized, using soy milk and cheese and bragg's instead of soy sauce. I ended up using all the cheese in the sauce and sprinkling some diced tomatoes on top. The cheese sauce is great, but I will experiment next time with different spices and possibly wine for some added depth.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 28, 2009
Really enjoyed this meatless pasta dish. I followed the recipe almost to the letter (just substituted 1 cp water and 1 cp half and half for 2 cps milk). It was very easy and quick to make, and my wife and I really loved all the flavors. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 27, 2009
awesome! didn't change a thing
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 27, 2009
This recipe was delicious, nice and cheesy with some good veggies in the mix. A great main course for vegetarians.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 27, 2009
What a great dish to make. Loved every minute of it, would recomment to anyone who enjoys portabella mushrooms.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 27, 2009
This recipe is excellent. The soy sauce definitely makes a big difference. I used fresh spinach and fresh basil, just cooking the spinach down in the minimum of water and then draining it well. I used the reserved spinach water to cook the penne in as it is full of spinach minerals. Instead of portobello mushrooms I used an "exotic" mushroom mix - shiitake, oyster, etc., etc., and it was wonderful. I used mozzarella in the sauce, but scattered crumbled feta over the top before putting it into the oven. I can wholeheartedly recommend this dish and will certainly be making it again.
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Cooking Level: Expert

Living In: Guildford, Surrey, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 25, 2009
I would recommend this any time. This was a hit with the family and surely a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 25, 2009
All of my favorite ingredients in one dish. I made it for my husband last night and he loved it. I was skeptical of the soy sauce, but it really added flavor to the dish. I will def make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 24, 2009
I substituted the recipe by using a sliced mushrooms of a different variety, using wheat flour and soy milk. It turned out pretty good. I also, used a little less milk than what the reciped called for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 24, 2009
This recipe is amazing! I made it for lunch when my husband came home (rarely happens!) and he loved it! I am a huge fan of this dish! I love protabello mushrooms and spinach. I also used wheels pasta and it was still delicious! Thank you1
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