Reviewed: Oct. 16, 2006

I loved this recipe! The only thing I would change next time is, I would add more salt. It was a little to bland, but otherwise, delicious!

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T. Hicks

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Reviewed: Nov. 9, 2005

Thanks, we really enjoyed these. Rolling them was much easier than I anticipated. Will make again.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2005

I divided the filling in the original recipe in half and used 1/4 cup of it to stuff each of 10 pre-cooked Barilla Manicotti shells. Subbed green for red bell pepper and 1/4-cup canned mushrooms for the fresh (these are what I had on hand). About 1-1/3 cups of marinara sauce was enough. For my 1/2 recipe I did use 2 Tbs. Parmesan and 3 oz. (3/4 cup) Mozzarella for the topping. We are not vegetarians, but this was a SUPERB meatless main dish!!!

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COOKER476

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Reviewed: Feb. 2, 2005

This recipe was really good. It took a good big of preparation time, till you sautéed the veggies, and cooked the pasta, mixed the filling, and filled the pasta with the filling. I was crossing my fingers that it would be good, and it really was. My family really liked it. I used the jumbo shells instead of lasagna, and that worked great. Plus I used some sauce I had on hand, Paul Newman’s garlic spaghetti sauce. What a great way to work spinach into your meal. Very tasty.

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Katz365

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Reviewed: Oct. 20, 2004

Excellent and wasy to make. I used fat free ricotta instead of cottage cheese, and it turned out great.

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mbphilli

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Feb. 20, 2004

Tasty. I found the cheese mixture too dry and crumbly. When eating the rolls, the filling would fall out of the noodles. Perhaps it wouldn't have been such a problem is I used jumbo past shells. Next time, I'll use less cottage cheese, and add some mozzarella.

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BLUEEYE

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Reviewed: Mar. 20, 2003

I needed a quick and easy recipe for last nights dinner and this really fit the bill. Had no time to make my own sauce, so I just used jarred and jazzed it up a bit. I also used low fat ricotta cheese instead of cottage. I didn't really measure out the ingredients but it came together in a snap. Much easier and faster then making the traditional lasagna or stuffed shells. Family loved it Michele!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Nov. 29, 2002

I used my own tomato sauce with this recipe, and also couldn't find any lasagne except for the variety which requires no pre-cooking, so I used jumbo shells instead. It looked very good when finished, and tasted good too.

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RAZZMATAZZ

Cooking Level: Intermediate

Home Town: Lahore, Punjab, Pakistan

Living In: Paris, Île-De-France, France

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Reviewed: Mar. 10, 2002

Pretty good but next time I would stuff jumbo shells instead of rolling lasagna noodles because its easier. I also would substitute one pkg of spinach with other vegetables.

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JEGREEN

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Reviewed: Sep. 3, 2001

I made this for a family that was in and they couldn't believe 'I' made it. I did add Italian sausage and used alfredo sauce for the topping, so I left out the cans tomato sauce, marjoram white sugar. It was great and a keeper. Thanks.

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ANG-M

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Reviewed: Jul. 13, 2001

I took your advice and used italian sausage for my meat loving husband. It turned out great. It was kind of hard to get the mix to stay inside the pasta as you are trying to roll it but it was delicious. I froze some for later too!

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JESSIDARLENE

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Reviewed: Mar. 13, 2001

Family and Friends love this recipe. When using jarred sauce be careful not to use one with a sweet taste. Will ruin the flavor. Classico or Paul Newman work well if you don't have time to make it yourself.

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