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Pasta alla Formiana Recipe

Pasta alla Formiana

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (147)

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Average Rating:

Total Reviews: 147

Showing 21-30 of 147

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  • on February 04, 2012

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    Absolutely delicious! Very easy yet very tasty!

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  • on January 02, 2012

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    This dish is both tasty and innovative and it was really interesting to me that the pasta cooked in the oven instead of in a pot of boiling water. I just think that is so neat! Anyways, the pasta turned out really well and the whole dish was delicious. My boyfriend thought it was too "tomato-y", so maybe if I made it again I would add some basil and cheese, or even some ground sausage to his half. I think popping some other veggies in there would be good too. I kind of look at this as a base recipe to which you could add your own flare, and I plan on doing that the next time I make it.

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  • on January 01, 2012

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    loved it!! I am not sure I would line the dish with tomatoes next time however.

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  • on December 21, 2011

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    I'm not sure what I would call it with the addition of fresh mozzarella cubes, quartered mushrooms and a little Parmesan cheese to top along with the original recipe, but it is so good I've made it about 10 times in the past year. I even traded a pan today to a friend in exchange for a Christmas present for my wife. It was a huge hit at our annual Christmas party this year, nothing left to take home. With the cheese in it I adjusted the heat to 400 and it has turned out perfect every time.

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  • on December 15, 2011

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    I think it could have been amazing, if it weren't for the overwhelming amount of oregano. My boyfriend and I both couldn't finish our dishes and we threw out the rest. Giada warned that you had to really love oregano, and I do, but it was still too much. If I make it again I will put in significantly less oregano and it will probably be great.

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  • on December 02, 2011

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    I am very disappointed in this recipe. I usually love Giada's recipes, but this was not good. The oregano is completely over whelming and I do like and use oregano, but this is bitter. I had to throw it out.

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  • on November 26, 2011

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    I really loved this and thought it was even BETTER as leftovers the next day, after it had time to sit and soak up the flavors. My husband didn't like it so much. He LOVES pasta, so I thought he would LOVE this, but he said it was too tomato-y (and I actually made it with eggplant to line the bottom, sides, and the top instead of tomato and didn't have much flavor (despite all the oregano. We also put in extra garlic because we love garlic -- the more, the better.

    Next time we make it, we are going to use an actual pasta sauce instead of crushed tomatoes. Maybe an arrabbiata sauce and add in some chicken sausage and/or more vegetables.

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  • on November 17, 2011

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    So good!!!!! I made this as a family dinner. My brother doesn't even like tomatoes and he asked for seconds. I cut down on the oregano and added some dried basil, parsely, and a little more garlic. It was so easy too!
    The only downside: Staring at the oven with my mouth watering for so long.

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  • on November 15, 2011

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    yes i love this dish i sat down and copied this recipe on a peice of paper and decided i had to make it right away and it tasted amazing but i didnt use oregano

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  • on November 15, 2011

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    If you are craving baked pasta, this will hit the spot! Super easy, too. The first time I made it, it could have rivaled any restaurant's. Definitely going to become a go-to comfort food for me. I did have to pop it back in the oven for another 10 minutes after the initial cooling (pasta was still a little too al dente for my taste, but after that it was spectacular!

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