Pasta alla Formiana

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Everbody raves when I make this. Excellent recipe!!!

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Very Tasty. A good way to use up those homegrown tomatoes! Thank you Giada!!

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I loved this dish. It tasted very rich. My boyfriend loved it also. We like spicey so I added a little crushed red pepper. It was so easy, just pop it in the oven. For those of you who had a problem with the pasta not cooking all the way use a smaller pasta next time. I used the small penne and it worked well. I think it is important to use the sauce from the crushed tomoates, it adds lots of flavor. If you're concerned about salt then make sure you buy crushed tomatoes with no added salt.

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I really enjoyed this dish. I put a generous amount of oregano, and it turned out lovely. My family and I loved that this was totally comfort food, but light comfort food at that. It's sure to appear on my kitchen table again and again...

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The big appeal of this recipe is that the pasta cooks while the casserole cooks, I am on a wheat free diet and rice noodles are especially fragile, so it sounded like a great way to cook them. It cooked easily. Giana doesn't specify whether to drain the juice from the can or not. With all the salt in the juice, I suggest you drain the can juice, catch it and measure it, and replace that amount with water, broth or even wine. America eats too much salt, leave out the salt.
The top of my casserole dried out. I suggest placing aluminum foil over the dish while it cooks.
Use the imperfect slices of tomato on the bottom of the dish and cover the whole top with the nice looking slices of tomatoes.
I expected more taste in the recipe. Next time, I;ll put onions, maybe bell pepper, some vegetables in it. I suspect that I'm allergic to the oregano. It was a good taste and doesn't need cheese added to it.

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I'm so glad Giada mentioned one needs to really like Oregano when she filmed this recipe. While we like Oregano, we don't love it. So, I followed the recipe as written with 3 exceptions. I only added 1 1/2 tablespoons of Oregano, I used cooking spray to coat the pan instead of butter, and I didn't put tomato slices on the bottom of the pan. Although I feel my changing the amount of Oregano in the recipe to suite my family's preference was the only change with real impact to the original recipe, I'm sure Giada's version is wonderful for true Oregano lovers. I felt it was a great recipe with the tweak I made. I gave this 5 stars based on my preparation.

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Great Flavor! Great Meal! Great Times with the family!

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I just say this recipe presented on the tele. I almost was in shock and laughing because I have done the same thing for years, EXCEPT I have always used eggplant slices rather than tomato. I sprinkle a generous amount of grated Parmesan cheese over the top as well. I know of no one who makes this recipe but me, and those folks with whom I have shared it. It is just one of those things that seemed good in my mind and I tried it. It worked.
I will have to try the tomato version.

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I fixed this dish for my daughter and an Italian friend. They both loved it so much that I am preparing the dish for supper tonight. Thank you Giada *waves*

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Me and my boyfriend LOVE this pasta. Very good. Made it a few times now. I usually add a few extra seasonings and use whole wheat pasta. Very Delicious : Plus the fact that Giada is one of our favorite cooks.