I am not sure how to rate this since the original recipe needs some serious cutbacks on fat (38.7 g/serving) and salt (1844 mg/serving), but has great flavor. The ingredient combination is very appealing. I adjusted the salt level by using fresh spinach and using my own mushroom soup-sauce instead of canned. I only used 2 T butter to saute the garlic and also sauteed about 3/4 c. of onion and 2 minced mushrooms before proceeding to make the soup/sauce with 2 T. flour, 1 T. lemon juice, 1 3/4 c. skim milk, 1/3 c. white wine, and 1/2 c. reduced fat sour cream. I omitted the bacon and used grilled chicken breasts which provided smokey flavor. I used a 13x9 inch glass baking dish, sprayed with Canola oil, and layered: cooked rigatoni pasta--just enough to cover the bottom, fresh spinach leaves, fresh mushrooms, half of the sauce, 1/2 c. mozzarella, grilled chicken breast sliced thin, the other half of the sauce, 1 c. mozzarella, and a sprinkling of parsley. As I was adding the mozzarella to the top, I stopped when the surface was covered using 1/2 c. less than the recipe called for. I thought this was full of flavor with the adjustments and see no need to ruin it with excess fat and salt. I'll make this again with the changes as it becomes a 5 star recipe. Thanks for a great recipe idea.
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I am not sure how to rate this since the original recipe needs some serious cutbacks on fat...