Reviewed: Oct. 26, 2008

lovely dish.i added some turkey rashers for added flavour and extra chesse.i used tin tomatoes instead of fresh.good dish thanks!

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somc

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This was just ok. It's a good basic recipe, but I think it needs some adjustments. I would chop the onions instead of slice, add more cheese and garlic, and only bake it for 10-15 minutes. The broccoli came out overdone and the pasta was a tad dry. I might add milk next time to make it more creamy. It doesn't really need to cook in the oven since all the ingredients are cooked beforehand and dumped into the dish. It just needs to be warmed enough to melt the cheese, but not overcook the veggies. Also, bread crumbs sprinkled on top would be good.

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 5, 2008

I had high hopes for this from reading the other reviews but found it mediocre and would not make it again.

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CanadianInDubai

Cooking Level: Intermediate

Home Town: Burlington, Ontario, Canada

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Jul. 8, 2008

I served this as a main dish and it was very well liked. I am planning on making this again as a side. Either way, it is delicious!

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2008

Very good recipe, quick and easy. I actually had all ingredients on hand, except the chicken boullion, but still turned out great.

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lokieffer

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Reviewed: Apr. 20, 2008

Very good.... I used a can of diced tomatoes, 3/4 cup sharp cheddar and a healthy 1/4 cup of parmesan/romano. Will definitely add to my box...

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APAETH

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Reviewed: Mar. 14, 2008

This was nice and relatively healthy. Next time I will make with whole wheat pasta to make even healthier.

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Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 10, 2008

We loved this! (My 11 yr. old daughter made it for us, she LOVES broccoli) I thought it was going to be very dry, but I was mistaken. Baking it with the lid on really held in the moisture. We omitted the cheese, as my daughter is allergic to dairy. The rest of us just added it to our servings. Thanks for a delicious different way to eat broccoli!

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FROGMORTON

Cooking Level: Expert

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Reviewed: Sep. 4, 2007

Very Yummy, I will defintley make this again. I subsituted a tablespoon of dried parsley for the fresh parsely, used halved cherry tomates and I added about a 1/4 more of cheese on top. It was really good I will defintely make this again. Thank You!!!

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

Great recipe! My whole family loved this. I did some changes to match what I had in the kitchen. Used 1 can drained stewed tomatoes instead of the fresh; dried parsley instead of fresh; pecorino cheese instead of Cheddar; added marjoram and shallot salt to the spices.

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