Very good recipe. Use the Celantino frozen cavatelli - will make this recipe! (all the photos shown from other reviewers don't look like they are using cavatelli pasta). I added a little chopped onion to the garlic and oil while cooking. Also added some fresh chopped basil at the very end. Great recipe for a quick dinner.

Reviewed On: Nov. 6, 2011

I have been making this recipe for years and it is always a hit. The one thing I do differently is to lightly sprinkle both sides of the cube steak with Adolph's meat tenderizer and fork it a bit prior to cooking. The meat is so tender after cooking it on low (275) for hours you can cut it with a fork.

Reviewed On: Sep. 5, 2011

I wanted to make this recipe for a dinner party but was alittle concerned by the directions (or lack of some key info). I made a few cooking adjustments and it really turned out great. Everyone enjoyed it! Here is what I did: 1. Be sure to use a long "larger diameter" loaf of bread, like the artisan kind. I don't think this will work without a hefy loaf of bread. 2. You only need to use about 2/3 of the required "stuffing ingredients" (i.e. Monterey Jack cheese on down). That will be plenty to fill your loaf. I made the full recipe and had lots left over that I couldn't use for this. 3. As others mentioned "broiling for 10 min." would never work. I baked (without adding the cheddar cheese and green onions) for 20 - 25 min. in a 350% oven. I then added the cheddar cheese and green onions and broiled for 5 min. until bubbly. 4. To serve: I sliced each loaf half down the long way and then came back and sliced each quarter length into 1 1/2 inches easy to eat portions. Everyone loved it!

Reviewed On: Feb. 19, 2011