I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant turned my alfredo sauce an institutional beige color. More importantly, I really don't like mushy noodles (for example, I never eat soup containing pasta b/c it's always water-logged). By pre-cooking the pasta as the recipe instructs, the pasta was mushy. I think this recipe is flexible on what veggies you use--I did the eggplant and squash, but added green pepper, a few baby carrots and a chopped tomato. I only had half the cheese amount and it was plenty cheesy, but then again, I used "four cheese" alfredo sauce by Classico. Another downside is it requires a ton of dishes to be dirtied and it took quite a while between roasting the veggies and getting the casserole assembled. I think casseroles should be chuck it all in and pop it in the oven--easy, one dish.
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I'd do 3.5 stars if I could b/c this is somewhere between good and pretty good. The eggplant...