Reviewed: Nov. 16, 2009

My husband and I loved this. We used the cottage cheese and followed the recipe except we added pepperoni to the shells. Fantastic. Will make again and again. Thanks for the recipe.

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bsuever

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Reviewed: Jul. 23, 2009

I made it with ricotta cheese and it was great!!! plus easy :)

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karen

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 22, 2009

These are pretty good, compared to the ones I usually make with ricotta. That said, I wish those who choose to rate the recipe would rate it as is, because I, for one, rely on the average rating when deciding whether to try a recipe. I notice quite a few reviewers used ricotta, or made other substantial changes

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Kim F

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Reviewed: Jun. 14, 2009

Yanno, I hate to be THAT person. You know the type. The person that changes everything up in a recipe. But I did it. I added one small onion and one garlic clove, minced and sautéed together. I also doubled up on the cottage cheese because it was just looking a little too spinach-y for me. And I'm reeeeally glad I did both of those things. It was wicked delicious, especially with a roasted red pepper/Italian sausage sauce over top. The cook time is right on, the amounts are perfect, and I'm sure it'd be just fine for some without the onion/garlic/extra cheese. The beauty of a good recipe is it's versatility, and this has it in spades. Thanks.

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Mar. 1, 2009

I wish I could give this recipe 4.5 stars because it is pretty close to perfect. I made a few adjustments according to what I had on hand. I used a little less mozzarella cheese than called for, fat free cottage cheese instead of low fat, and about 2/3 spinach and 1/3 bok choy leaves because I had that left over from a recipe from earlier this week. I may amp up future spaghetti sauce I use with meat and more veggies. Overall, it came out quite delicious!

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Clairvis

Cooking Level: Beginning

Living In: Corvallis, Oregon, USA

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Reviewed: Feb. 5, 2008

This was really good. I used skim milk ricotta instead of cottage cheese. I also added a little minced garlic. Make sure your spinach is drained really well or it will be watery. I usually just squeeze mine in some paper towels or a cloth. I served this with Baked Chicken Nuggets from this site and it was a perfect match.

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happyschmoopies

Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

Living In: High Point, North Carolina, USA

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Reviewed: Nov. 15, 2007

Definitely a first for me but they came out really well and my boyfriend loved them :)

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alf9280

Cooking Level: Beginning

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Reviewed: Apr. 25, 2007

I substituted skim ricotta cheese for the cottage cheese and used the whole egg. I cut down a little on the Italian seasoning and added some sauted garlic and onions to the cheese mixture. It was really good.

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ALIGHTCOMINGON

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 11, 2007

This was really good and I felt like I was eating healthy. I didn't realize you weren't supposed to put sauce in the shell mixture so it was really saucy but still good. I will know for next time.

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Amers

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Reviewed: Nov. 9, 2006

I chickened out and used part skim ricotta instead of the cottage cheese. Followed the rest of the recipe exactly. Use a meat spaghetti sauce to satisfy by meat-lovin' boyfriend. Delicious! Enjoyed the leftovers even more.

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Becki

Cooking Level: Intermediate

Home Town: Morris, Illinois, USA

Living In: Lake Orion, Michigan, USA

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Reviewed: Oct. 15, 2006

Too much flavor of the italian seasoning. I would recommend cutting it in half next time. Also needed a little kick so I added some cayenne pepper which made it much better.

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Heddie

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Reviewed: Aug. 1, 2006

I used fresh spinach and basil. I also added crushed garlic to the cottage cheese. I stuffed manicotti instead of shells and topped it with homemade marinara sauce. Great idea but def needed a few adjustments.

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Nakina

Cooking Level: Intermediate

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 29, 2006

I used Manicotti Shells, Ricotta Cheese instead of cottage cheese and put lots of Mozzarella cheese on top. Everyone loved it. Think I will use fresh spinach next time.

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Charlie

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Reviewed: Jun. 20, 2006

Very good, I used ricotta instead of cottage cheese and it was delicious!

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EMILY219

Cooking Level: Intermediate

Living In: Johnson City, Tennessee, USA

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Reviewed: Mar. 17, 2006

This was great! I made a few modifications though. My husband and I absolutely hate cottage cheese, so I used skim milk ricotta. I included some minced fresh garlic and added a cup each of finely chopped carrots and broccoli to the mixture. Gotta get your veggies! I will definitely make this again.

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chel79

Cooking Level: Expert

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Feb. 28, 2006

I add extra spices, including some fennel seeds, but otherwise I follow the recipe to a "T" and love this healthy recipe so much I make it a few times a month. Thanks a million for making stuffed shells guilt free!

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Drew

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Reviewed: Apr. 25, 2005

I liked this a lot, but next time I will try it with ricotta cheese and fresh spinach! I also added fresh mushrooms to the sauce. They were good, but they would have been better if I did not have to use fat free everything!

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HGEIGLE

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Reviewed: Aug. 4, 2003

This recipe is super-tasty straight out of the oven, and healthy too! My only qualm is that the next day, reheated, they tasted a little bit bitter. Cold, they were fine! Go figure!

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TRIPLE_LATTE

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Reviewed: Mar. 24, 2002

My 2 1/2 old son loved this. I did add shredded chesse to the top and more sauce. I liked it also. I have had this before, but wanted to make sure I remembered all ingrediants. Good job, will make more often.

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LOVEBUGMOMMA16

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Reviewed: Mar. 5, 2002

Made this at Creative Cooks 4H meeting last night and both the kids and I loved it. One elementary schooler even went back for seconds. The kids are now planning this recipe for their St. Patrick's Day menu. We were eating within an hour. The nutmeg takes away any bitterness that spinach sometimes has. We fed about eight people - no left overs. Wonderful!!

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DIPPYD

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