This is a great recipe. I cannot account for all the poor reviews below. Possibly the grittiness is in response to packaged sauces. Homemade sauces are almost never as smooth as commercial ones because most home recipes do not call for soy emulsifiers and the like. Anyway, I added a chopped garlic clove and half a teaspoon of dry dill as well as upped the cheese to probably roughly two cups (I kept adding till it tasted right, native Wisconsinite, gotta have my cheese) Sharp cheddar is a must if you are looking for strong cheesy taste as milk will water down weaker cheeses. Would have given 5 stars but I had to add my own stuff (dill etc) to make it a 5 star dish ;-)

Reviewed On: Mar. 5, 2011

Everything is fairly nice about this recipe. I added more Ancho and Cumin to taste as well as a touch of Cayenne because I always crave heat. A keeper for sure.

Reviewed On: Dec. 21, 2010

This was quick an easy and tastes great. If you're wondering how to proceed, definitely go with double tomatoes and much more Marsala. I added at least 1/2 cup and that was great.

Reviewed On: Sep. 7, 2010