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Dorothy, made this for dinner last night. It was very good. I liked this because it was a departure from the usual spaghetti pie recipes with a tomato base sauce. I basically stayed on track with your recipe, except I used 2% milk and spinkled some extra parmesan over the top, which I'm sure kicked up the fat content! Also added a few chopped fresh mushrooms to the spinach layer. This makes a nice "meatless entree!" Thanks for sharing this one!
Yummy..I had this when my parents came over for dinner on a Friday night and it was a huge hit. I used wheat pasta and it added a delicious nutty flavor to the dish. I am adding this to my favorites!!
While we loved the idea of this dish, we just weren't in love with the finished product. For our tastes, it needed more flavor. I used fresh spinach and steamed to wilt before adding to the cream cheese and egg mixture. In the future, I would probably saute in a little olive oil and add some garlic and more green onion. Perhaps even a pinch of red pepper flakes would be the kicker for this. Something was missing for our tastes...maybe even serving with salsa would help. We did serve with a tomato and cucumber salad that helped to bring a little life to the dish.
I made this last night and it is a nice change from tomato sauce. I used a combination of yolk-less egg noodles and wheat egg noodles. I used egg beaters in place of the eggs and added some mushrooms. This is a great dish to add to a buffet as a friendly food for diet restricted guests. This is now on our regular schedule.
Delicious! I used flat egg noodles instead, with great results.