I made this as the Vegetarian option for Christmas dinner. It was very good, and I'll make it again with a few changes. The minor problem I had was that I made the sauce too thick. Once I added the cheese, it was so thick it was difficult to mix in the pasta, mushrooms and spinach. Next time I won't thicken the sauce for quite so long. I also had to bake it for at least 10 minutes longer to get it bubbly and brown--probably due to the thickness of the mixture.
ALTERATIONS I MADE: I used 1/4 c. butter instead of 1/2 c. margarine and used reduced sodium soy sauce. I also sauteed the mushrooms longer and added a little of the garlic to the olive oil.
CHANGES I'LL MAKE NEXT TIME: I'll increase the amount of mushrooms and reduce the penne to compensate. I'll also reduce the amount of cheese or use of mixture of cheeses instead of just mozzarella, which is a little bland. And I definitely won't thicken the sauce for quite so long. I may also throw in some sun dried tomatoes to add a little dimension to the flavor.
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I made this as the Vegetarian option for Christmas dinner. It was very good, and I'll make it...