This is actually a Middle Eastern method of baking pasta with a bechamel sauce. Very rich and luscious.
This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead of beef. I do leave out the cilantro and green pepper cause no one in my house likes those ingredients, but it's good and satisfying. Oh, and I just use dry dill weed instead of fresh. And last time I made it I didn't get to the store for the Italian tomato paste, so I used regular and a teaspoon of Italian seasoning and it was just as good. - 18 Jul 2005 (Review from Allrecipes USA and Canada)
Of course I give this recipe 5 stars, it is my own. Just a reccomendation for those interested in making this pasta. I usually make a little bit of extra bechamel and put a thicker layer on top. makes it even more tasty! - 11 Mar 2004 (Review from Allrecipes USA and Canada)
tasteless! i wasted too many ingredients on this one dish only to be disappointed... i do not recommend this dish... - 06 Nov 2010 (Review from Allrecipes USA and Canada)