Reviewed: Jan. 15, 2013

Pretty good, next time I would add more mushrooms though, to give this recipe more of a distinct taste. I also added zucchini as suggested in some other reviews, it complements the rest of the ingredients very well and makes it a bit healthier. Peperoncini would also go great with this. Gorgonzola and mushrooms always go great together, as for the mozzarella, it get really stringy and I dont like to have to cut it and chew on it, so next time I might try another cheese instead of mozzarella. This recipe gives you room to experiment with different tomato sauces, I used a pasta sauce with basil but I think it would taste better to make your own simple sauce by just using canned tomato cubes or fresh tomatoes. That would give more attention to the other ingredients.

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Reviewer:

Blackice

Living In: Groningen, Groningen, Netherlands

Reviewed: Nov. 25, 2012

This was ok. I followed the recipe exactly and I felt that it was dry. I would double the sauce next time. I am not sure what the recipe needs, but it was lacking something!

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Nov. 7, 2012

A good baked ziti, but not much of a departure from a regular ziti recipe. I shied away from using too much gorgonzola, but wish I added the full 8 ounces because my family likes intense flavors! Otherwise it was alright.

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Oct. 28, 2012

This was very good. My two yr old gobbled it up! I replaced the Gorgonzola with Parmesan as I had no Gorgonzola. Also, I only had regular wht mushrooms and I added artichoke hearts and kale. Halved the cheese and it was still plenty cheesy. Four stars instead of five because I changed it up and cut back on the cheese. Easy and delicious!

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Reviewer:

jgilbo

Reviewed: Oct. 25, 2012

My wife is typically the chef in the family but I now contribute since she became pregnant. She loves my new found ambition as well as this dish. The flavors really make this dish a winner in our house. I used Cellentani which is a thicker, heavier noodle. The Gorgonzola adds a fantastic richness to the dish.

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Jestermann1222

Reviewed: Sep. 24, 2012

easy and pretty good tasting (not fabulous, but not bad).

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Heather

Reviewed: Sep. 22, 2012

Yummy, I added red bellpepper and onions.

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Reviewer:

applewings

Reviewed: Sep. 21, 2012

This was delicious! I also added in additional veggies (1 zucchini, 1/4 red pepper, 1/2 green pepper, and a layer of fresh baby spinach) and made some other modifications. I did not have mozzarella shredded cheese, but we used 1/2 of a pound of fresh mozzarella and 6 ounces of gorgonzola cheese. The fresh mozzarella was great and really cut down on the calories as well. I highly recommend it!

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Reviewer:

moviegrl26

Reviewed: Aug. 9, 2012

Wish I could give this 6 stars. Yum! I thought it was fine with the amount of gorgonzola the recipe called for - though it was super cheesey. I might cut back on the mozzerella next time. I sauteed some onions, fresh spinach and thinly sliced carrots with the portabellos, and I had fresh oregano and basil in my garden. Oh SO delicious. Even better the next day for leftovers.

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IrisMac

Home Town: Fairfax Station, Virginia, USA

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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