Spicy Baked Macaroni

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Its easy enough... but even with added cheese and pasta water, it was still a little dry and a little bland. My guests loved it... I thought it was average.

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This recipe is really delicious, and you can add or reduce the amount of red pepper whether or not you like spicy or mild. The only things that I would change are 1. I would reduce the amount of macaroni used because it seems like it overwhelms everything else, and 2. I would add milk or more cheese to the recipe because it turns out a little dry if you don't. You kind of have to play with this recipe to get everything exactly how you want it. My husband usually has a hard time eating meals that don't contain any meat, but he really loved this one. Also, this recipe makes a LOT of food, so hopefully you have a lot of people ready to eat or you will have lots of left-overs.

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My husband and I enjoyed this recipe i'ts even better the second day. I worried that it was going to be too spicy for my God Daughter but it isn't . It taste really good. It's real easy to make and not that expensive at all. I would definitely make this again.

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Everything about this recipe is delicious! I have added sharp cheddar cheese and bri to this recipe as well and I think it makes it even more delicious!

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I just made this for the first time and it is a great pasta dish. It was very easy to make and not too expensive.

I feel that this recipe needs at least 16 oz of mozzarella instead of 12, and I would double up on the tomatoes. Maybe even do the 14.5 oz can of diced, and add a can of crushed as well. It was a little dry, but very light!

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I am glad I read the reviews before I made the recipe. I used a 28 oz can of diced garlic and herb tomatoes and added just a little bit of pasta water. I also used 16 oz diced mozzarella instead of 12 oz. Initially, my husband thought it was a great recipe and I thought it was just okay. However, the next day, I thought it was much better. Easy way to get your vegetables in for the day.

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Per other comments about this being dry and bland, I added my own twist. First, I chopped up bacon and threw it into a pot to cook. Once the bacon was done I threw in one onion, 3 green onions, 1 green pepper and 3 garlic cloves. I sauted all in with the bacon and it's grease (I know....not health conscious. Once that was done I added 2 cans of tomatoes (do not drain, red pepper flakes and 1/2 the amount of spinach to heat through. I followed everything else the same, but I forgot to get Romano at the store, so I used Organic Mexican Shredded cheese. I thought I was going to ruin the recipe by doing this, but I don't think I will make it without it again! We loved it, but would up the Red Pepper flakes to 3/4 - 1 tsp next time. We like a little kick!

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I tweaked this recipe a little by adding one teaspoon of red pepper flakes and onions to the veggie. It came out a little dry so next time I will add in marinara sauce or a little chicken stock to cut the dryness. I think this would make an excellent recipe for the holidays--the spinach and tomatoes were a beautiful contrast next to each other. I also only used parmesean and mozzarella cheeses. It wasn't the best of Giada's recipes but with a little tweaking it will do fine. Also a great way to sneak in veggies for the little ones! (Shredded carrots would hide very well in this one.

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I made this last week for dinner and my husband loved it. I sent leftovers to both my sons and they also loved it. This recipe it a keeper

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I love everything Giada creates, and this is one of my favorites. You won't miss the absence of meat in this meal!