Reviewed: Nov. 17, 2008

Good, but proportions are a little off; needs better balance between cheese, meat and spinach.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sekura

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2008

Very easy to make and delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pipyskweek

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2008

FANTASTIC RECIPE! OMG it was SO good. We changed it slightly: Used one 14-oz can of diced tomatoes mixed with sauteed onions, dried basil, and dried oregano instead of the plain tomato sauce. Sprinkled a little dried basil into the stuffing mixture. And used 9 jumbo pasta shells instead of 6 (we just stuffed them less full, maybe with a tablespoon of filling each). Oh, and used light cream instead of heavy cream. It was SO SO SO SO SO SO SO SO good. Please make it immediately. You will not regret it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carly

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 6, 2008

This recipe turned out even better than it sounded. It was so good I was stuffed and could not stop going and getting more. I added a bit more garlic than suggested and about two minutes before coming out of the oven I added Shredded Montery Jack cheese to the top and put it back in the oven for the last two minutes. It was Awesome and will be cooked many more times in my Kitchen

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mustridebike

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Lancaster, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2007

A Keeper and so easy to make. I too used sweet sausage. I wanted to use some ricotta but didn't have any so I just add a small bit of sour cream to it. I stuffed the shells a day ahead of time and put them in the baking dish with the sauce at the bottom. Right before serving I just added the sauce to the top. I did add some shredded mozzarella during the last 10 minutes of cooking. Now that I know that we really like this recipe I will make a lot more the next time and freeze some. Update: I increased this for 8 - DO NOT use 4 eggs - 1 is sufficient-I may look for another recipe that starts with serving 6 or more-this one is not accurate for increasing ingredients.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2007

These turned out great. I did use ricotta cheese for the filling.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jessicado

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 18, 2007

I've made these about 3 times now and they're very tasty and I think fancy. For other new cooks out there, I wouldn't say these were easy like everyone else has, but they really aren't hard either. Grind the sausage up pretty small.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2007

This was very easy to make and everyone loved it. I think next time I will add some ricotta cheese though to thinking the filling. Other than that we really enjoyed it and it will be made again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hotdanish

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2007

I used sausage and frozen spinach, and these were fabulous!! Make sure that you note the serving size is for 2. I used 1 box of pasta shells, 1 box of spinach, 1 1b. of sausage, doubled the spices except for the salt, and used a whole jar of spaghetti sauce to make a family-sized portion. The addition of salt could be eliminated if using frozen spinach that is not salt-free.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

MOONPIE67

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2007

Wow! This was easy to make, and it tasted fantastic! My boyfriend and his roommate voted it two thumbs up!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Pam F

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2007

These stuffed shells were really tasty. I added part skim ricotta to the mix to stretch the filling a bit farther so I could stuff more shells. I also added a bit of fennel seed to the pork for an extra something. I was really happy with how these turned out and pleased with how easy the whole dish was to pull off.

Was this review helpful? [ YES ]
2 users found this review helpful