The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 6, 2009
My family loves this dish. There are a couple things to note however. I did find that there is not enough stuffing for the amount of shells. Just use half the box, or double the stuffing. Also, you really have to get all the water out of frozen spinach or the filling is soggy. I use way more than 2 cups of sauce because I like to pour sauce in the bottom of the pan as well as over the top of the shells. Last thing: This recipe is not worth the effort if you are going to use beef or turkey. The flavor change is drastic if you do not use sausage.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 23, 2009
I expected this recipe to be cheesier in the filling then it was. I was good, but didn't "wow" me. It was a lot of work for an average meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Aug. 30, 2009
This is pretty good. The spinach and the ricotta are the key ingredients ... not cottage cheese. I put in extra garlic (fresh), omitted the sausage and used homemade marinara sauce. I did not use nearly as much mozzarella cheese on top, as there really is enough inside the shells. Make sure to put sauce on the bottom of the baking dish before you put the shells in.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 25, 2009
It's hard to get a real great cheesy filling for pasta - I used this recipe but put it in manicotti (no sausage, fresh spinach). Then recently I wanted to make a lasagna and had to search out this recipe for the filling (no sausage/spinach this time) and it was great! Very versatile and I'm sure one day I will put it in shells too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jul. 18, 2009
my family loves this. Thank you for sharing it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 17, 2009
This was great! I used ground turkey and seasoned with italian seasoning, salt and pepper instead of the Italian sausage. I must've overstuffed some of the shells because I ran short of stuffing. But, it still made enough to fill my lasagna pan all the way! I also used the whole jar of sauce. Stuffing the shells is a little time consuming, but much easier than I thought it would be. I added a little shredded italian chz blend to the stuffing along with the grated parm. I may try the Italian sausage next time. I highly recommend this recipe!
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Cooking Level: Intermediate

Living In: Saint Cloud, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 7, 2009
SOOOO good! Increased amount of sauce, per recommendations -- used a whole jar of sauce (about 3 cups). This only made 22 shells, definitely not a whole box.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 18, 2009
Wonderful recipe! Guests really raved about it and the kids loved it too! This will be a keeper recipe that I will definitely make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 15, 2009
Delicious! Very cheesy and great :) Will definitely make again. Next time I'll cook the meat a little less so it's not too chewy after baking in the oven... But for sure I will be eating this again!
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Living In: Tampa, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 25, 2009
These were good, but not a whole lot of taste. I followed the exact recipe & I think that next time I make these I will use either less frozen spinach or just go with fresh spinach all together. I think the frozen one just is too soggy, even drying up the liquid. I think it takes away from the flavor of the shells.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 28, 2008
Great recipe! We used spicy Italian sausage for a little extra kick.
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Cooking Level: Beginning

Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Dec. 2, 2008
SO far this is one of my favorite "stuffed pastarecipes.
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 6, 2008
This was really good. The only thing I left out was the lemon as I didn't have any and it was still delicious. I doubled the recipe and froze a large dish of the shells. It freezes really well- the frozen version was just as good as the fresh batch. Thanks for a great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Nov. 5, 2008
Very yummy!, although I did not use the ricotta cheese, instead used a cup of mozzarella and 1/3 cups of half and half. The sauce I used was 1 jar and 1/2 of Pasta Sauce by "Classico" comes in a glass jar, very good. This one I'll be doing again for my family, no doubt. Thanks for sharing this!
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Cooking Level: Expert

Living In: Crestview, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 28, 2008
I altered the recipe a little it was dynomite. I used ground meat and cottage cheese. It was great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 16, 2008
Tis recipe has bee a favorite in my house since the first time I made it. The only thing I changed was the amount of spinach. For us it was WAY too much, so I use only a 3rd of was is called for. I also make extra sauce. Other than that it is absolutely wonderful. I always make a double batch and freeze one...very easy to pull out last minute.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 15, 2008
I added a little heavy cream to the tomato sauce to cut the acidity - delicious!
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Cooking Level: Intermediate

Home Town: Vienna, Virginia, USA
Living In: Evanston, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Oct. 8, 2008
very tasty...i used fresh spinach, just chopped it up and added it to the sausage after it was browned to wilt it
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 27, 2008
I made this with turkey sausage and i didn't have any spinach on hand, so I added some drained diced tomatoes to the ricotta- turkey mixture.(to add a little extra something) The shells were delicious!
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Cooking Level: Intermediate

Living In: Tinton Falls, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Sep. 22, 2008
In my husband's words, "That's pretty sensational." These were so good. I stuck to the recipe pretty well and Turned out with 19 shells, stuffed pretty full. I added 1/2 cup shredded mozzarella to the ricotta mixture and added sauce to the bottom of the pan before putting in the shells to keep them from sticking. I used the 2 cups of sauce the recipe called for and it was plenty. The leftovers were almost just as good for lunch today.
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