Reviewed: Mar. 22, 2013

This was good with a couple of modifications. I questioned the use of thyme so I added a small amount to the filling in a separate container and tasted it. Didn't seem to work for me so I used basil instead and it made the dish great. I did add some extra cheese but followed everything else as written.

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3 users found this review helpful

Reviewer:

LizWilson

Reviewed: Jan. 5, 2013

With the spices we added an easy 5 stars. Added fresh garlic and onion--I sauteed them for a minute and then added the carrot, mushies and spinach. Everyone loved it. Thanks!

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2 users found this review helpful

Reviewer:

Arizona Desert Flower

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Tempe, Arizona, USA

Reviewed: Aug. 24, 2012

I made this recipe without the mushrooms and used fresh made alfredo sauce instead of traditional tomato sauce. It turned out great! My daughter (6) got a kick out of helping me fill the giant shells.

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5 users found this review helpful

Reviewer:

Shyleigh Kay

Reviewed: Aug. 21, 2012

I enjoyed this recipe- made a few changes to accommodate what I had in my kitchen- cottage cheese instead of ricotta, frozen spinach instead of fresh, add chili pepper for a kick and a small bit of cooked Italian sausage to the jar of pasta sauce- So flavorful!

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8 users found this review helpful