Reviewed: Apr. 10, 2012

I just got done eating this for dinner. My family really liked it and I followed the recipe but added onion and zucchini to the saute pan. The gorgonzola is pretty powerful. If you like gorg., then you'll love this pasta. On another note, this recipe fed 2 adults and four kids and we had a ton left over. Next time, I will cut back on the blue cheese.

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Reviewer:

phoebe215

Reviewed: Apr. 10, 2012

This was really tastey. I did use spaghetti squash instead of pasta and it worked really well. Love it.

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Reviewer:

Annette

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 21, 2011

This was one of the best casseroles I have ever had. I made it using only 5 oz. of the Gorgonzola cheese and it turned out perfect.

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Reviewer:

Mike

Reviewed: Sep. 11, 2011

excellent dish! i made only small changes. zucchini in place of mushrooms, added sauteed onions and as others mentioned, used less gorgonzola. will definitely make again.

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Reviewer:

cleopatra

Living In: Birmingham, Alabama, USA

Reviewed: Aug. 25, 2011

This is my new favorite baked pasta recipe. So much better than my plain old baked ziti. The Gorgonzonla gives it lots of flavor without over powering. I used canned mushrooms because that's what I had on hand. And my jar of sauce was a little less than 28oz, but it was still perfect. Great as leftovers too!

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Reviewer:

ROLLERSGIRLY

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Dallas, Georgia, USA

Reviewed: Apr. 11, 2011

This was REALLY good! I gave it 4 stars, because I felt that it had too much cheese. I say that and I am a HUGE cheese lover. I will definitely make this again, but with less cheese. I also read the other reviews and I'll bet it would be really tasty with zucchini!

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Reviewer:

Lane

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Cedar City, Utah, USA

Reviewed: Mar. 7, 2011

Surprisingly, my entire family really liked this meal. I accidentally came home w/only 4 oz of gorgonzola, so that was all I used, but it came out great. With that only exception, I made the recipe as it is written. We will probably make this one again.

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Reviewer:

daisymae

Reviewed: Jan. 20, 2011

This was good, but apparently we don't like gorgonzola. It overpowered the dish to the point of not being able to eat it. If you use it, go easy. Otherwise, eliminating it entirely makes for an enjoyable meal!

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Reviewer:

ANDRI

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Dec. 7, 2010

I loved it. I listened to the others and only added about 3 ounces of Gorgonzola. I also added one thinly sliced zucchinni to the mushrooms in the skillet. I had to add a bit more sauce though.

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Reviewer:

Lisa

Reviewed: Dec. 5, 2010

This was very good but I did make some changes. I used less mushrooms and gorgonzola cheese. I also used an italian cheese blend instead of just mozarella. It consisted of mozzarella, provolone, parmesan, romano, fontina, & asiago cheeses. I also cut up some chunks of roman tomato and used a chunky garden spaghetti sauce. I will definitely make this again. Thanks!

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