Food Network
Home> Recipes> Italian>
Capellini al Forno Recipe

Capellini al Forno

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 61

Showing 1-10 of 61

Sort by:

Newest

  • on March 11, 2013

    Flag

    The dish is very very tasty, I mixed pasta with spaghetti squash (half and half
    to make it a little figure friendly and kids didn't even notice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 04, 2013

    Flag

    This dish was delicious!! I used leftover spaghetti, and added garlic,shallot,sundried tomatoes,and also some spinach.. AWESOME. :0

    As always Giada Thanks for a great meal.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 04, 2013

    Flag

    Awesome! Better than I expected. Flavors are different enough that it is a unique dish. I love that you can make it and get everything cleaned up while it is cooking for an easy clean up meal, with a cool presentation. It was not dry at all. I am dumbfounded at the people who said it was dry or not good. The side of sauce was not even necessary, although I do think it was a nice touch. One thing to note, many pasta brands now have less than 1 lb in the box. So if you made this thinking you were using 1 lb, but actually using 13 oz, the proportions would be off. I used Anna's which is a full pound. While I did not find smoked mozzarella in either of two local italian stores, I found it in the specialty cheese section of my mainstream grocery. I do agree that it was a bit salty between the prosciutto and parmesan, so I would leave out the added salt. This completely packs a 9 in pan, but it cooked and came out fine. This is a definite keeper and can't wait to make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 11, 2013

    Flag

    I used 4 eggs instead of 3 after reading the reviews of it being to dry. I also made a pesto & mixed it in. Along with some crushed red pepper. Added fresh mozzarella 8 oz & mixed it with smoked mozzarella. Layered & baked as it said & with 10 minutes to go I added a little reserved pasta water & put it back in the oven. Everyone loved it! I've wanted to make this recipe for along time. : Amaze balls!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 02, 2012

    Flag

    I have spaghetti squash coming out of my ears so I used it instead of the paste, It was wonderful. You should try it if you like squash. Have not tried it with the pasta but will def do it this winter :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 19, 2012

    Flag

    This was a hit at dinner. We made it as a side. We also made it gluten free, which can be tricky. Even with it being GF it was very good. We will make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2012

    Flag

    Pretty good. Simple and tasty. Loved the smoked mozzarella. Not too crazy about prosciutto so maybe next time use bacon.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 28, 2012

    Flag

    Loved it! Gave it to the neighbors and they loved it, too. It's important to taste as you go, and adjust seasoning so each layer is full of flavor. I "gleganized" it... gluten free and vegan. I used quinoa/Brown Rice spaghetti, tofu "bacon", Egg Replacer, Udi's Whole Grain Bread whirred to crumbs, Daiya non-dairy not-Mozzarella with few drops of liquid smoke, Earth Balance soy free not-butter, not-parm made of equal parts ground almonds and nutritional yeast with Himalayan pink salt to taste, and only one layer of "meat." The other layer was tomatoes-onions-garlic sauteed in garlic olive oil with S&P and a bit of oregano/thyme/basil. Really, really yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 13, 2012

    Flag

    Took it to the Italian Conversation Group -- with several native Italians -- got rave reviews!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 28, 2012

    Flag

    Absolutely Y-U-M !!
    Easy to make too. I used regular mozarella and it was still YUM.
    I'm not a big prosciutto fan so I used turkey bacon...YUM
    Husband loved it = YUM :D
    Impressive dish...Will make this one again for sure!!

    P.S. I used Panko bread crumbs...love the crunchiness :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.