Reviewed: Sep. 29, 2009

I followed the recipe almost exactly and this was a huge success. I would definitely recommend this baked pasta for a crowd. I may add another vegetable like spinach next time.

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nanatree

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 1, 2009

Just made this dish tonight. Used this recipe as a base and it turned out great. I didn't use gorgonzola cheese as I didn't have it on hand, so I just used mozzarella and sprinkled parmesan on the very top layer. I added ground beef (browned) to the recipe and mixed the pasta sauce in it. I also added zucchini and red bell pepper in with the portobello mushroom and all three complemented each other well. I covered my dish with aluminum foil and popped it in the oven for a half hour, then removed the foil to let the cheese brown and cooked for another 10 minutes. The result is pure deliciousness. I'm looking forward to eating the leftovers for lunch this week!

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Lori E.

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 8, 2009

This is a really good dish. Just be very, repeat, VERY careful of the gorgonzola. The first time I made it I overdid it and the gorgonzola overpowered everything else. Good eats, just be ware of the gorgonzola. Gorgonzola

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Fleetsailor

Cooking Level: Expert

Home Town: Saratoga, New York, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Jun. 18, 2009

Very delicious! I also cut down the Gorgonzola to 4oz. and mixed 4oz of Asiago cheese to it. This mixture tasted really good in the final product. I also only used about 2 1/2 cups of mozzarella, 4 cups was too much. I sprinkled the top with the Asiago cheese I had left over after the layering. A huge hit at my dinner party.

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LAK45

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Reviewed: Jun. 18, 2009

Absolutely delicious. Essentially a fancy baked ziti w/ Gorgonzola, Mozz Ch and Portobello mushrooms.

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Aaron

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Reviewed: Jun. 15, 2009

I didn't use all the mozzarrella cheese the recipe called for (2 cups instead of 4), but it was enough. I was a little puzzled at first where the mushrooms went, but it became obvious that they were topping. Tasted good, but way too much pasta and not nearly enough 'shrooms. Next time I might reduce the pasta by a third and increase the portobellos. Thanks.

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: May 20, 2009

I found this delightful and the gorgonzola really does add something to it.

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cattabella

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Katy, Texas, USA

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Reviewed: Apr. 21, 2009

You can add so many veggies to this dish and it still comes out amazing! Have fun and experiment, each time I make it I do.

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Mrs. Bishop

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

great recipe. I didn't use the mushrooms because I didn't have them on hand. I also found the gorg a little overwhelming at times next time I won't use as much.

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jammin2u

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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Reviewed: Jan. 3, 2009

This was really good and easy to make! I added about 4 cloves of garlic and was very generous with the spices. I also threw in some red chili flakes. Didn't have quite enough portobello mushroom so threw in some cremini mushrooms to make up the difference and it was really good.

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L. Johnson

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 3, 2008

This recipe was wonderfully easy, and it made a delicious meal that my husband adored. The gorgonzola is such a refreshing addition to a baked pasta! I twisted the recipe a bit by using whole wheat penne, sauteing equal parts sundried tomatoes and roasted red peppers with my portobellos. I also ended up cooking it for about half the time- any longer and my noodles would not have been quite as firm.

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Marie

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Reviewed: Nov. 19, 2008

loved this recipe! Perfect the way it is no adjustments needed.

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bumper

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Reviewed: Aug. 16, 2008

The whole family loves this pasta dish. It's easy to make, yet tastes like a million bucks. I had no idea gorgonzola cheese could be so good. I had some leftover from a recipe my daughter had tried and put it into the ingrediant search. I came across this recipe and figured we would give it a try. It's deliciously wicked! I've added zucchini because it needed to get used. I think you could probably add chicken as well, but I haven't felt like meat was necessary. We're not vegetarian's, but don't eat a lot of meat. Great recipe!

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JMCOO

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Reviewed: Jul. 23, 2008

i made this for a dinner party - doubled the noodles, sauce and mozzarella and made it in a giant disposable aluminum pan. instead of doubling the Gorgonzola i used 8 oz of Gorgonzola and 8 oz of fresh Parmesan. i also added zucchini to the mushrooms. veggie rotini made the dish colorful! it got rave reviews from everyone, the brave eaters and the picky! my only regret is that i didn't allow quite enough cook time. the dish was hot and the cheese was melted, but it didn't have time to get that lovely brown, bubbly crust on top. i will definitely be making this again.

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cafesociety

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Reviewed: May 21, 2008

Amazing! Very cheesy - but I love cheese. I used Bertolli's portobello mushroom with merlot sauce. Cooked for 25 minutes and it was perfect! Will definitely make again.

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Lena

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

My boyfriend made this dish for me. It was very good, but - and I never thought I'd actually say this - the recipe did call for too much cheese. I would cut back on both the mozzarella and Gorgonzola. I would also follow the other suggestions of reducing the amount of mushrooms it calls for and adding zucchini and red pepper.

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Jess

Cooking Level: Intermediate

Home Town: Conshohocken, Pennsylvania, USA

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Reviewed: Feb. 5, 2008

great complex flavors - wouldn't recommend for anyone one unsure if they like more exotic strong cheeses like gorgonzola, etc... but I knew I liked it and liked portobello mushrooms so it was a hit with us. I also liked that it was a little salty - this can be a turnoff for some... got asked for the recipe by friends, one said she couldn't believe her husband liked it so much because of all the more exotic things that were in it, according to their tastes...

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Tasha

Cooking Level: Intermediate

Home Town: Aransas Pass, Texas, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Feb. 4, 2008

I took the suggestions of other readers into account and altered this recipe in a few ways. 1. halved the amount of gorgonzola to 4 oz. 2. halved the amount of portobello to 4 oz. added one chopped zucchini and red bell pepper and used them with the mushrooms. 3. Added half a palmful of garlic salt, along with the other herbs and spices. 4. Allowed the dish to stand for approx. 3.5 hours before baking. SO flavorful! The amount of gorgonzola was perfect - guests definitely felt the 'adult'ness of the dish, without an overpowering old cheese feeling. Very wholesome and filling - I don't think anyone even realized that meat was missing from this dish. Already, I'm being asked to make it again! Will definitely make for my next gathering.

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