Reviewed: Mar. 12, 2012

My husband doesn't like spinach so instead I added cooked chicken breast. I also covered it with mozzarella cheese. It was great!

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Reviewer:

Cafe Martin

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Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

We make this regularly. We use ricotta instead of cottage cheese. I put the ricotta, spinach, egg, and herbs in the food processor and whip it all up. I also use homemade marinara sauce instead of jarred. LOVE IT!

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Reviewer:

John & Steph

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 11, 2012

These are great! It takes a little time to get all the shells stuffed, so I usually only make them when my fiance has time to cook with me. If you want to make them a little more hearty, you can add browned ground turkey (or beef, if you prefer) to the filling. My fiance thinks there isn't enough sauce with the original recipe, so we add a little extra. Nothing else needs to be changed!

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Reviewer:

klkeith

Reviewed: Jan. 26, 2012

I followed this recipe except I didn't have nutmeg and I used about 1 tablespoon of the italian seasoning. The filing was way over powered with seasoning. I think fresh basil or parsley would help this recipe so much. I will retry with fresh seasonings.

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Reviewer:

Jackie Harroll

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Nov. 16, 2011

Great base recipe! I substituted 32 oz. of Ricotta instead of the Cottage Cheese, 2 eggs beaten instead of 1. I also used a small onion and 3 cloves of garlic, tossed into my food processor and then sauteed in a tsp. of olive oil which I mixed with the filling. I thawed the spinach and then used 3/4 of the box and squeezed the liquid out through some cheesecloth and put it in the food processor to make the spinach finer. I also did not use jar spaghetti sauce....The sauce really makes a difference!!! I used the Best Marinara Sauce Yet on the site and this meal tasted GOURMET!!! Yum!

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Reviewer:

butterflymomma

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Temecula, California, USA

Reviewed: Oct. 26, 2011

Too much italian seasoning and too much spinach

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Reviewer:

mguevara

Reviewed: Aug. 1, 2011

My mother made something very similar to this when I was growing up. I remember her draining the cottage cheese in a coffee filter, in addition to draining the spinach so it didn't get quite to soupy. She also skipped the nutmeg - it's a nice addition, but if you don't have some on hand, don't worry about it. I seem to remember my mother freezing big pans of these and reheating as needed. I'd be curious to know if anyone else has tried this and had success.

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Reviewer:

MRSSKOGS

Cooking Level: Expert

Reviewed: May 19, 2011

Good for low fat recipe.

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Reviewer:

LittleLibra89

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: May 11, 2011

This was ok. My husband, however, loved it. The spinach was over powering so I may cut that amount in half next time and a little more cheese and use fresh garlic :-)

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Reviewer:

Steph

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jan. 21, 2011

Loved these! I used homemade marinara, and left the spinach out of about a third as hubs is not too fond. I did add about a tablespoon of garlic powder and some red pepper flake to the filling. Nice to find a lighter stuffed shells dish-Thank you KDCG!

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