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Showing 1-4 of 4
By Chef #432668
on January 05, 2009
This is excellent with FRESH spinach! I added some red onion and baby bella mushrooms that I sauteed a few minutes beforehand to get the liquid out. Love it!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 20, 2010
I was looking for a recipe that I could use fresh spinach and jarred pasta sauce in since that's what I had on hand. I'll admit, I was really leery of not cooking the noodles first, but they turned out beautifully!! I used a 9x13 pan and apparently it wasn't as deep as the one you use because I could not fit all 10 oz of spinach in it. It was probably only half the bag. Also, I only got three layers of noodles with 3 in each layer from my 8 oz box of pasta. Despite these amount differences, it cooked up well and was very good. If you use the non-stick foil, there is no problem with it sticking to the cheese. :) I served it with Homemade French Bread (abm) and Parmesan and Garlic Dipping Oil for a restaurant quality Italian meal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By AprilJoy 77
on November 28, 2008
on February 19, 2006
Very good! It was simple without a lot of ingredients but it tasted great! I used whole wheat pasta to bump up the nutrition level. Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (379 g)
Servings Per Recipe: 6