Reviewed: Nov. 9, 2009

Its a keeper! Really easy to make, I usually keep most of these ingredients in my house already so this side dish had been added to our regular rotation. The only thing I did different was used wheat penne instead of regular penne. Goes great with breaded chicken cutlets (or adding leftover chicken cutlets cut into small pieces)

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Suzn419

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2009

way too cheesy. good at the first bite, but overwhelming if you have an entire serving.

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elissa

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Reviewed: Oct. 10, 2009

sorry, but I had to throw my sauce out.

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typicalsweetie45

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Reviewed: Sep. 27, 2009

i asked my mom "on a scale of 1-5 what would rate it?" and without hesitation she said "10!" and my parents are brutally honest with me when it comes to food because they know i want to open my own restaurant in a couple years. i changed it a little bit. i just put in the olive oil and got the pan warm and put in the garlic some basil and tomatoes all at one time. i put half the amount of garlic because my dad doesnt like garlic. i thought it was enough to have some flavor but blend in really well so you couldnt notice it. i did the 1 cup of mozzarella but instead of 1 cup of pepperjack i did half a cup of feta and i didnt add the parmesan because my dad doesnt like that either and the feta has a parmesan flavor to it so i think it would be overpowering a little. it was still really good and my mom said it was perfect and i shouldnt change anything and i totally agree.

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grindcoreduder

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Reviewed: Aug. 7, 2009

I was a little hesitant to try this but it was absolutely delicious and I gave it 5 stars. The only modification I made was that I used 3 tbl. regular olive oil and 1 tbl. dried basil. Very creamy and with just a slight kick due to the pepperjack cheese. It's like a new versions of mac and cheese. You won't be diappointed if you give this recipe a shot.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Jul. 29, 2009

I really enjoyed this recipe! I made the following changes: Smart Taste Rotini instead of Penne, followed the directions on the box for cooking time. I used much less cheese than the recipe called for - about 1/2 a cup of mozz, a small amount of parm and added feta instead of the jack. It came out great. Next time I will add spinach for sure. I served it with the Parmesan Chicken recipe by Mollie Hall on this site (see my review there for my adjustments). FANTASTIC dinner - everyone in the family had seconds!

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JFICKES

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Reviewed: Jul. 29, 2009

This was very good and my family enjoyed it. I thought it was a little too cheesy, pan and plates were hard to clean afterward. Maybe I'll try adding more tomatoes and basil next time so it's not so sticky. I will definitely make it again!

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LuAnn

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Reviewed: Jul. 29, 2009

Great recipe! I had a ton of grape tomatoes from our yard to use and some fresh basil too so this was a great way to use them. I have two small children, so I sauted some diced up chicken in olive oil with a little garlic & s/p first and then removed the chicken added a little more oil and followed the recipe minus the basil oil. I used whole wheat rigatoni and it was DELICIOUS! Great recipe! Thanks!

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Oakrunner

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Terrific! We loved this! The cheeses were so good together. I would have never guessed pepperjack could have been so smooth and delicious when paired with mozzerella! I did add black olives since they were in the frige and thw whole thing was wonderful!

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tholland

Cooking Level: Beginning

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Reviewed: Jul. 24, 2009

Yum, yum! I didn't have basil oil so I just doubled the olive oil. My husband had 3rd, which never happens. I can't wait to make it again!!

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BusyMomCooking

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

This is a great pasta dish! I added yellow squash and zucchini (because I do to everything this time of year!), and used plum tomatoes because I didn't have grape. I can't believe I'm going to say it, but the amount of cheese was too much for me, made doing the dishes a bear too trying to get all the cheese off the plates and pans. Next time I make this, which I definitely will, I will use less cheese and more basil. Thanks for the recipe!

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~Jamison's Mommy~

Cooking Level: Intermediate

Living In: Paradise, California, USA

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Reviewed: Jul. 23, 2009

So delicious and very versatile! I made this last night for dinner modifying it to fit what I had on hand. I had tons of fresh basil, a half a pint of grape tomatoes, and 5 pounds of mozzarella on hand left over from a charity event we made baked ziti for. Since I only had half the amount of tomatoes called for, I added an 8 oz. can of tomato sauce I found in the pantry, and loaded the sauce up with fresh basil instead of just adding it at the end. I used two cups of mozzarella in place of the pepper jack and served this over ravioli instead of penne. Usually I stick to a recipe the first time I make it but I wanted a quick dinner using ingredients I already had, so I changed this a little bit and it came out great. Definitely try this recipe, and don't be afraid of doing a little experimentation. I will be certainly be making this again. Next time I'm going to try the recipe exactly as written, but I'm sure it's great either way!

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