Reviewed: Mar. 27, 2002

Excellent taste, quick and easy. Even my husband, who hates to try "new" things, loved it!!

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Reviewer:

LIGONAR

Reviewed: Sep. 12, 2005

This rocks! Just tried it and it is delicious. If you can get your kid to eat brie then they will love!

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1 user found this review helpful

Reviewer:

MABEL4

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: 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: Nov. 16, 2012

this recipe was awesome, my family loved it, all thumbs up.

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Reviewer:

lbel6360

Reviewed: Dec. 31, 2004

This was good. I was surprised my family liked it. I didn't put as much Brie in the sauce. Just incase the taste was too strong for my family. I served the sauce on the bow tie pasta and sprinkled parm. cheese on top of that.

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Reviewer:

KELSEYANDTYLERSMOMMY

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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Reviewer:

Robyn H

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: 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: 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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3 users found this review helpful