Reviewed: Oct. 23, 2011

I really enjoyed this recipe, though I did make a few modifications to suit our preferences. I only used one 14.5 can of tomatoes and chilies, lightly drained. I added a little salt and black pepper. And I baked (covered) at 375 for 20 minutes. Also, fyi, to achieve the 4 cups cooked pasta, I used 2 1/2 cups uncooked.

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Reviewer:

Betka

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 13, 2008

I love recipes that you have everything on hand. Nice and quick.I followed the cooking directions and it was fine. i did after looking at the recipe and being married to an Italian add some basil and fresh parsley.Everyone at the table really liked this recipe. I really liked the tangy heat that came from the rotel tomatoes. I think using some different cheeses would be fun to change it up also. Easy,versatile,good.

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Reviewer:

Teresa L. Gab.

Cooking Level: Intermediate

Home Town: Falls Church, Virginia, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 5, 2007

Sorry, but this did not work at all. The cheese stuck to the bottom of the pan rather than blending with the juices.

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Reviewer:

KayeN

Reviewed: Feb. 9, 2007

Yum!! I used 2 1/2 cups dry elbow macaroni since I wasn't really sure how much would make 4 cups cooked. I substituted cheddar cheese because that's what I had on hand. I used close to 2 cups of cheese. My whole family loved this and I can't wait to have it again.

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3 users found this review helpful