Reviewed: May 3, 2012

Very good. Doubled the noodles, cheese and mushrooms. Added some olive oil in place of half of the butter.

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Apr. 22, 2012

Yum! I added an onion, sauteed the broccoli with the other veggies in both butter and EVOO, and added a little mozzarella and fresh basil on top before baking.

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Reviewer:

purplebeth

Reviewed: Apr. 9, 2012

Pretty close to a '5', really.

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Reviewer:

Rex Hutcheson

Reviewed: Mar. 14, 2012

Made as a side dish. Used 8oz fresh mushrooms. Good flavor. For future I would use less pasta. I forgot to cover and it got a bit too dry. Just made again and covered. Changed rating from 4 to 5 - very good and moist. Used 8oz tri-color rotini.

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2 users found this review helpful

Reviewer:

Marsha in Jackson Hole

Living In: Jackson, Wyoming, USA

Reviewed: Feb. 17, 2012

Pretty good. Nice and simple.

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Reviewer:

lovely1m

Reviewed: Feb. 1, 2012

Tastes almost EXACTLY like a dish we served at an Italian restaurant I used to work at. I used penne instead of cavatelli and found that I didn't need to put it in the oven, but otherwise, followed the recipe. My four year old is LOVING it as is my friend's six year old daughter. Definitely making this again!

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Reviewer:

karinvatne

Reviewed: Jan. 24, 2012

Simple and just plain delicious! I usually have this as a side dish, but tonight I need something quick and this was perfect for a "meatless" weeknight meal. I used a steam in bag of broccoli and sauteed some fresh portabella mushrooms in a little olive oil along with the garlic. I didn't bother baking this, but just tossed everything together with a little olive oil, a bit of salt and cracked black pepper then topped it with some shredded Parmesan and Romano cheese - delish!

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28 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 24, 2012

I made this as a side dish for 5 people and I would definitely do it again! I only had rotini pasta around so I used that, texture was different but it worked well. I also added just a bit of thyme (I loved it but some didn't) to the butter and also salt. I think it turned out great, it was better than the main dish. I should also mention that my 8 yr old ate it up aswell!

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Reviewer:

Sunlitme

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

Good but I would cut back on the butter.

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Reviewer:

chefjnj

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

Decent base recipe but needs some additions. I started the broccoli in a saute pan with a little vegetable broth & let it steam a bit, then used fresh mushroom, canned have very little flavor to me and added the garlic. Sauteed in a 50/50 blend of evoo and butter, and a little crushed red pepper (to taste). Cooked and drained the pasta and then added it to the same pan, no need to bake it. Sprinkled liberally wth the parmesean before serving. YUMMY!

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5 users found this review helpful