Reviewed: Feb. 6, 2008

Eh....It was okay. It would definately be better with other seasonings in it. I used whole wheat elbows for the extra fiber. I may make this again, but I will be sure to doctor it up with more herbs and maybe ground turkey sausage.

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Reviewer:

Stef

Reviewed: Jan. 30, 2008

This was very good. To cut down on the sodium from the soup, I drained a lot of the liquid off. Then, I replaced it with half tomato sauce and half v8 juice. This may have given it more tomato flavor than the original recipe. I also didn't have frozen spinach so I used about 2 cups of fresh. Very healthy, filling, and easy to make.

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Reviewer:

JANNIECAT

Cooking Level: Intermediate

Living In: Maricopa, Arizona, USA

Reviewed: Jan. 29, 2008

This is really yummy! Low fat, high fiber, great taste...hits all the important points! I only had Ronzoni ziti pasta, but the family loved it!

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Reviewer:

WIFE2SP

Cooking Level: Expert

Reviewed: Jan. 14, 2008

This was delicious. My husband definitely wants me to make again. As some readers suggested, I added a little balsamic vinegar, used a 29 oz. can of diced tomatoes with spices, and added a handful of pine nuts. I used medium shells and only used 8 oz. That was plenty. Very good, vegetarian recipe.

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Reviewer:

Carol B

Reviewed: Jan. 13, 2008

This recipe was a winner. Quick, healthy and tasty. The only change I was made was to use fresh spinach. Next time I would use whole wheat pasta, just for the health benefits. One point for leftovers...it works better to store the pasta and the lentil mixture separate, then mix together to heat. Otherwise, the pasta becomes too soft the next day.

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Reviewer:

Kathleen M.

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Lynbrook, New York, USA

Reviewed: Jan. 6, 2008

Just made this tonight - it was great! Used fresh spinach instead, and it was very yummy. Makes a lot, so definitely have leftovers! I will make this again for sure!

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