Reviewed: Sep. 7, 2010

I added some canned chipotle tomatoes, sour cream, & mexican cheese. Froze & reheated well for my lunch.

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5 users found this review helpful

Reviewer:

KIMR4EVA

Cooking Level: Intermediate

Living In: Albany, Indiana, USA

Reviewed: Aug. 10, 2010

Decent dish, but does need additions. I added garlic and diced tomatoes along with peppers. It was good, but still a little dry.

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6 users found this review helpful

Reviewer:

Ophelia693

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Mesa, Arizona, USA

Reviewed: Aug. 5, 2010

I love this dish..And the leftovers are great!

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Reviewer:

jlebrescu

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Murrieta, California, USA

Reviewed: Jun. 12, 2010

Great twist if you are looking for pasta with an extra something special. Not so great as leftovers, though.

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7 users found this review helpful

Reviewer:

Annabel

Reviewed: Mar. 25, 2010

I made this recipe as written, except that I used a 13 oz box of whole grain spaghetti instead of the 16 oz in the recipe. I also had cooked my own beans, and had just over a pound of them. Even with having less spaghetti and more beans than the recipe called for, there was WAY too much pasta for the amount of bean mix. It was very dry. I ended up adding a bit of sour cream to make it more palatable. I won't try this one again without major adaptation.

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Reviewer:

Zonya

Reviewed: Feb. 27, 2010

I loved the recipe! But I did change it up just a little! I used egg noodles instead of spaghetti noodles. Once I had everything mixed together I baked it. But before I put it in the oven to bake I made a mixture of... 1/3 cup Parmesan cheese, 1/2 cup of organic light milk, 1/2 cup of light sour cream. I poured that on top. Then after that I sprinkled shredded Mozzarella on top. My husband loved it, it was spicy to his liking! We all enjoyed it!

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Reviewer:

scarrie22

Cooking Level: Beginning

Living In: Panama City, Florida, USA

Reviewed: Feb. 22, 2010

Tastes good but next time I will add some garlic and use less noodles. Not enough sauce for a 16-ounce package.

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5 users found this review helpful

Reviewer:

bmatheson

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Oct. 23, 2009

A great pantry classic. I used ½ can each black beans and garbanzo beans leftover from last night, put in a clove of garlic and topped with fresh tomato. I will keep this one in mind when I can find anything in the fridge.

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Reviewer:

2 Redheads

Cooking Level: Intermediate

Living In: Alexandria, Virginia, USA

Reviewed: Sep. 22, 2009

My husband gave it an A+. I give it a B. I added tomato sauce, a can of tomatoes, garlic and basil. We served it with Sour Cream. I also reduced the spaghetti by half.

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5 users found this review helpful