Reviewed: Sep. 9, 2008

Great recipe! Alterations make it a 5 star! I read some reviews that said this could be bland, so I added right over a tsp each of garlic salt, garlic powder, of italian seasoning. I like things with plenty of flavor and seasoning, but with this recipe you can season it to your tastes! In the end, I halved everything except the eggs, used canned spinach, mixed everything together with the sauce, except the cheese and threw in 2 cans of drained mushrooms, a small diced tomato, and 1/2 a cup of parmesan. The cheddar and mozz went in the middle and on top. This recipe is pretty much foolproof and a great base to start with! I cooked this all for 30 minutes in a 8x8 pan, but a 9x13 would be a little less stuffed. *Update, I've also now added 8oz of cottage cheese to this when I mix everything together in the bowl. Also I've added finely chopped zucchini, which adds nutrition without affecting the taste. Delish!

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Sarah

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2008

It isn't bad, but it doesn't taste as good as the amount of work required.

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mdeandrea

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Reviewed: Aug. 30, 2008

I cut the amount of this recipe way down, as I only cook for myself. I used elbow pasta instead of shells, added ground Morningstar (salt/pepper/garlic/basil), and used italian breadcrumbs. The mixture of cheeses was great, flavors were awesome and I have more than enough for leftovers!

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livefortoday

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

I added ground beef to give it a little extra substance. We really enjoyed this recipe!

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sarahnwrap99

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Aug. 17, 2008

I was looking for a new recipe for my husband, who is a vegetarian, and this one is a definite keeper. It turned out awesome. The spinach flavor was good, not too overwhelming.I used italian seasoned bread crumbs which gave it great flavor. The eggs really held it together well. I was worried about using cheddar, but the flavor was really good mixed with the mozzarella cheese, not what I was expecting. The only thing I might try next time is adding some mushrooms.

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Rachel

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 14, 2008

Loveed this one! Used Ragu mushroom pasta sauce (a little less quantity then in the recipe) and used garlic parmesan croutons, which I made into bread crumbs. Used a little more cheese and added a bit of parmesan cheese.....This makes enough for dinner and leftovers for lunch the next day!.....Everyone in the family loved it!!!!!!!!

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TAMIE33

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

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Reviewed: Aug. 13, 2008

My 19 year old daughter is a fussy eater AND she's a vegetarian, which makes her doublely hard to cook for. She absolutely loves this recipe! Thanks for sharing!

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Janet

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Reviewed: Aug. 4, 2008

delicious base recipe. for added flavor, use a tomato sauce of your choice. i used a roasted garlic spaghetti sauce which added tons of flavor. i also added more vegetables that my family enjoys. this is a quick dinner to prepare for a last-minute meal. i only baked for 20 minutes and broiled for a few minutes. my husband and son loved it. will be making again.

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TALULABELLE28

Cooking Level: Intermediate

Living In: Redwood City, California, USA

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Reviewed: Jul. 27, 2008

Mediocre. Didn't want to eat the left-overs.

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jennwhitehead

Cooking Level: Intermediate

Living In: Lubbock, Texas, USA

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Reviewed: Jul. 20, 2008

This recipe can be used as a great starting point for various tastes. I love very spicy, flavorful dishes and ended up adding a lot of spices to suit my taste. I added salt to taste, 1 tablespoon each of black and red pepper, 1 teaspoon garlic powder, about 1/2 tablespoon basil. Like others, I cut out almost all of the olive oil and substituted w/milk. I sauteed the spinach (frozen) with 1 onion. I also used only 1 egg. We used about 1.5 packages of the cheese - I thought that 2 full packages was just too much. But with these changes, we found the result to be delicious. It made about 6 adult sized servings.

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aps

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Reviewed: Jun. 24, 2008

WOW!!! What a fantastic recipe. I took other reviewers advice and sauteed 1 onion & 4 cloves garlic to add to the mix. I only had 1 jar of sauce but it still came out great. Next time though I will definitely use the 1 1/2 jars as recommended in the recipe. My husband and I LOVED this recipe. It's a keeper. Thanks for sharing.

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Sandi S.

Cooking Level: Intermediate

Home Town: Stillwater, New York, USA

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Reviewed: Jun. 11, 2008

I would give this 5 stars except that I tweaked the recipe a little...I sauteed fresh spinach leaves for about 1 1/2 minutes with 2 cloves of crushed garlic and about 1/3 of a finely chopped red onion, and instead of cheddar, I used parmesan in conjunction w/the mozerella. I also add defrosted, quartered meatballs from Trader Joe's because my boyfriend likes meat. I cooked it covered with aluminum for 30 mins, uncovered for 15 mins. Very good!

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Polly

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2008

This was surprisingly very tasty. I wasn't expecting much, and was very pleased to find it was quite good. I would rate it more a 4.5 (a 5 really should by amazing), but I would definitely eat this again. It is very easy to make and I usually have the ingredients on hand. So much easier than lasagna and less messy to make. A keeper for sure!

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Ashlotte

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Reviewed: Jun. 5, 2008

This was an excellent dish! Lots of flavor and SO pretty! My mom, my 2-year-old son, and I loved it! I'm definitely adding this to my recipe box! I made some changes to the recipe based on ingredients I had available and tried to make it more healthy. I used whole wheat pasta, 1/4 cup oil instead of 1/2 plus adding 1 drop of sesame oil, whole wheat bread crumbs, substituted parmesean cheese for mozzarella cheese, 2 egg whites, and the new Bertolli Premium sauce. ** I made this a 2nd time and used the pasta I had on hand, a can of italian stewed tomatoes with the spaghetti sauce. I also used egg whites. Everything else was the same. This is a really good recipe!

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wubbzy012

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Reviewed: May 28, 2008

Very good. Next time I might add a little Itialian sausage to the sauce and some garlic.

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CALIFORNIADREAMIN

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Reviewed: May 25, 2008

This was delicious and my whole family loved it. I did make a few alterations. I sauted 1 onion, 2 cloves of garlic and a large can of mushrooms in olive oil then I added the spinach to this mixture. I also added lots of herbs (rosemary garlic blend, Italian blend). I also used Italian bread bread crumbs.

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luv4goats

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Reviewed: May 20, 2008

This was great, my husband said it tasted restaurant quality. I added some red pepper flakes, garlic powder and onion powder. I also only used 1 tablespoon of oil and added 1% to make up 1/4 of a cup. I made early in the day (while the kids were sleeping) and then just threw it in the oven. This would be great to make for someone who just had a baby or moved.

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BCMILLER

Cooking Level: Intermediate

Home Town: Sharon, Massachusetts, USA

Living In: Norton, Massachusetts, USA

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Reviewed: May 19, 2008

Very easy and very good! Like was sugested in another comment, I substituted skim milk for the oil and only used a tablespoon of oil.

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David Parker

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Reviewed: May 12, 2008

I finally cooked this recipe the other night and followed it almost to a T. Only difference is I used vegetable oil instead of Olive. I also had a couple ounces more of shells and spinach, but other than that it was excellent!! I too thought that I would want more cheese, but 16 ounces was good enough. I also seasoned the spinach as it was cooking with garlic and sage and that alone was really tasty. Everyone in my family absolutely loved it though, and I took some with me to work today and it's amazing as left-overs too! Thank you!

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Elaina

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Reno, Nevada, USA

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Reviewed: May 6, 2008

The finished product was absolutely perfect. I did make some changes though. First I cooked some chicken with some italian herbs, then I used fresh spinach and cooked it with some olive oil and garlic. It smelled so good mixing the garlic in. I mixed one egg in some milk instead of oil to make it more creamier. For the sauce I used half pasta sauce and half of Safeways "Tuscan Tomato and Basil Bisque. It's a soup but it makes the best pasta sauce. You MUST try it. So it turned out to be a creamy tomato sauce. Also, instead of the layers I mixed everything together. I put half the pasta on the bottom and then half a cup of ricotta cheese and some mozzarella cheese, then the rest of the pasta and the rest of the ricotta and some more mozzarella. I will definitely make this again. It did take a while to make, but its sure worth it. :)

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Lily

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