Oh so good. I didn't have frozen spinach so used a 10 oz. bag of fresh spinach. Just sauteed the mushroom, onions, in the oil and then added in the spinach until wilted (yes I added onions)...drain off any juice. I used butter not margarine, added in some grated Parmesan cheese with the mozzarella (eyeballed and more than likely more than 2 cups). I accidentally forgot to put in the soy sauce, and it was good without it, but will make it again and put in the soy (it did seem to need some salt). I topped with fresh slices of tomato and that was a very nice addition. One thing I just noticed is that I used the whole 16oz. box of Penne not realizing this called for only 8oz. But it filled a 9X13 pan perfectly. So wonder about only 8oz. of noodles. Very creamy but not too rich, this is a real keeper in our household. Do put in a bit more Italian spices with the veggies if you like seasoning.
Update: I had a half casserole dish leftover and after 24 hours in the fridge the noodles really soaked up the creamy sauce. I knew it would be dry when re-heating, so I made up some tomato sauce with Italian herbs and poured that over it. It was really fantastic with the added tomato sauce.
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Oh so good. I didn't have frozen spinach so used a 10 oz. bag of fresh spinach. Just sauteed...