Reviewed: Jan. 4, 2012

Meh.

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Reviewer:

LEOSAUMURE

Reviewed: Feb. 6, 2011

Good, quick dish! I did agree with previous reviewers that it was a bit sweet by itself. However, paring it with a spinach salad and a glass of shiraz made it quite balanced overall. I disagree with other reviewers who say to increase the Brie or decrease the pasta. There is a distinct taste of Brie in the dish and I believe more would be too much. The amount of pasta is also just right. Cutting the pasta in half as one reviewer recommended would result in pasta floating in a sauce. I made this dish in February. However, I think it would be best as a light dish during a cool summer evening. (A good option for those going for Meatless Mondays too.) Cheers!

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Reviewer:

Jimmy IV

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Cooking Level: Intermediate

Home Town: Greenwood, Arkansas, USA

Living In: Conway, Arkansas, USA

Reviewed: Jun. 23, 2010

We loved this, however I made the following modifications just because I had the items on hand and wanted to use them. Turned out great and will go into our rotation. Changes: Combined brie, some pesto, fresh basil, cherry tomatoes (cut in half) and freshly grated parmesan - let sit on counter for 3-4 hours. Add to freshly cooked bowtie pasta. serve immediately with fresh parm.

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Reviewer:

java4me

Cooking Level: Expert

Reviewed: Apr. 26, 2010

It didn't have much taste and it was too liquid even after I added other cheese and a lot of spices.

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Reviewer:

elfnadia

Cooking Level: Intermediate

Reviewed: Mar. 28, 2010

This recipe is MUCH better if you sub in a pint of fresh cherry tomatoes (or grape tomatoes) cut in half, and add chopped red onion and a few cloves of garlic.

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Reviewer:

megan

Reviewed: Apr. 3, 2009

I LOVE THIS RECIPE!! Its a fast pleaser. My mom hates brie but eats this pasta without a complaint. I have to sub goat brie for the real thing but its still just as great and no one knows if I don't say anything. And I have to add a meat, normally chicken breasts, cause if I don't dad has a cow. Thanks Tamera

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Reviewer:

Laura Nitzsche

Cooking Level: Intermediate

Living In: Clovis, California, USA

Reviewed: Feb. 6, 2009

This was excellent especially for how easy it was. It tasted gourmet with out all the work. As for those that thought it was bland, add more basil, salt, pepper and italian seasoning to taste as stewed italian tomatoes vary. My daughters, 2 and 4, loved it.

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Reviewer:

SuziandBear

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

Reviewed: Feb. 23, 2008

Quick and easy ... i cut the rind of the cheese, melted it in the micro first - then added to tomatoes.

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Reviewer:

KRPINT

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Coral Springs, Florida, USA

Reviewed: Feb. 16, 2008

Tasted nice. I don't understand why canned tomatoes (perhaps for emergency or winter camping?) so I used fresh tomatoes instead.

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Reviewer:

Iron Chef Quebec

Reviewed: Aug. 30, 2007

my husband and I really enjoyed this dish. after reading the comments about others having trouble with the cheese melted, I used the Alouette product of softened brie. I did heat 3 packages, until melted and then added the cooked bow tie pasta. I mis-read the recipe and used tomato sauce by Classico. Ladeled that on to the plate, tore fresh basil over it and then added the brie pasta with (my own addition of sauted shrimp) over the top it was delicious. a bit rich.

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