Reviewed: Oct. 21, 2009

I live on a small Marine Corps Base in Japan and the small commissary didn't have ricotta cheese available, so I used feta cheese instead. Also, I don't like provolone cheese so I replaced that with mozzerella cheese and the recipe was SO SO good!!!!!

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atjsmith

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Reviewed: Aug. 17, 2009

I thought this was a lot of work and didn't have amazing taste or texture. I was the only one in my family that ate it :( Could be that stuffed shells aren't for us...

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BarbaraK

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Reviewed: Jun. 20, 2009

I omitted the spinach, cause neither I or my boyfriend really like it. We also used ricotta and no cottage cheese. I added mozzarella instead of provolone because that's what we had. And instead of 24oz of tomato sauce we did 14oz of tomato sauce and 15oz of alfredo sauce. We also sprinkled a little extra mozzarella on top. It turned out amazing.

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LP1983

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Reviewed: May 14, 2009

This was awesome. I used a little blanched broccoli instead of spinach and romano instead of mozzarella. Really, if you stay with the proper amounts of cheeses, you can't go wrong!

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hunnypi

Cooking Level: Intermediate

Home Town: West Hartland, Connecticut, USA

Living In: Winsted, Connecticut, USA

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Reviewed: Feb. 18, 2009

ok only changed a few things. I did not add the egg (i hate cooking with eggs) it did make my filling a bit runny and melty when it was done but that is fine with me. I did not use the cheese recommend I just used up the shredded cheeses I had in the fridge. and I just LOVE cottage cheese, so instead of half cottage, half ricotta, I just used all cottage cheese. I loved it very much and will make again :-)

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Jade

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Acworth, Georgia, USA

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Reviewed: Nov. 30, 2008

My son loved this..I used only ricotta not cottage cheese and asiago cheese (because I had it on hand) instead of provolone..Very good and very easy!

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BIDPOOL

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Reviewed: Apr. 5, 2008

Based on other reviews, I used one package of frozen chopped spinach, all ricotta cheese and no cottage cheese, and the Kraft parmesan/romano/asiago mix. Turned out great! One pack of shells made enough for me to freeze and we had 3 meals (for 2 people) off of this one recipe!

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Jessica

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Cayce, South Carolina, USA

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Reviewed: Mar. 30, 2008

This dish received rave reviews from my dinner guests and was so easy to make. Even better, I was able to prepare the whole dish the night before and then just bake it right before dinner so I had time to do other things. Also, Kraft makes a parmesan/romano/asiago blend in a shaker jar and it worked out really well in place of the individual amounts of parmesan and romano. It wasn't that old-fashioned 'green can' parmesan I feared it might be, it was really fresh. I used the whole 7 oz jar so there was no measuring and no waste (I couldn't find individaul parmesan or romano is less than 8 oz containers) and the asiago adds depth. One package of thawed frozen spinach was the right amount for me. Definitely will be making this one again.

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Plain Jane

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Reviewed: Mar. 13, 2008

I liked it. Substituted all ricotta for the cottage cheese because I hate it. Followed the rest as is and was very good.

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GINGERLY88

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Reviewed: Feb. 29, 2008

they were amazing

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Colleen

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Reviewed: Oct. 27, 2007

This recipe was very, very good. My only suggestion would be to cut back on the spinach just a little bit. Otherwise, this is an excellent dish. We've found our Christmas dinner tradition! Thank you!

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Amanda

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Reviewed: Feb. 17, 2007

Very good. I am the only one in my family who will eat spinach so I substituted a little Italian Sausage. I followed the rest of the recipe exactly. Even my youngest who is very picky liked it. I sprinkled it with a shredded Parmesan/Romano blend right before serving. Thanks for sharing!

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