I made some changes to the recipe based on other reviews (adding some spinach, substituting and using milk instead of cream) and the filling turned out dry and crumbly while the sauce evaporated when it baked, making the creation of a sauce a useless expenditure of work. If I made the recipe again, I would add more ricotta to the filling and add less spinach and turkey. I would bake the shells in vodka marinara and just sprinkle the cheese on top.

Reviewed On: Nov. 30, 2009

Tasty but too spicy. I would probably start with 1/2 tsp of cayenne and then add to taste. I did mine in the crock pot for about 8 hours after browning the salt pork and onion in the pan.

Reviewed On: Sep. 21, 2008

Good, but needs a can of diced tomatoes or two to help cut the cheesy sauce. I also ended up with so much sauce stuff that I cooked an extra 6 oz or so of pasta to add.

Reviewed On: Nov. 17, 2007