Reviewed: Aug. 6, 2004

My family really thought this one was great!! I made the recipe exactly as it showed and it was very flavorful...fennel seeds and all. My family enjoys a variety of recipes that use fennel seeds, I guess it's an aquired taste. Will make this recipe time and time again. Thank You!

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SUE MELOCHE

Cooking Level: Expert

Home Town: Clinton Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Jul. 4, 2004

This is soooo good!!! but i used those big giant huge tube noodles instead of the shells because it was easier! but this is sooooo delcious!!

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cook girl

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2004

This was so-so, nothing to write home about. Adding the fennel seeds was a bad idea. They didn't blend well with the creamy cheese filling, plus their flavor seemed out of place. Would not make this again.

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CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

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Reviewed: Apr. 19, 2004

Great success at our house. My daughter wasn't too keen on the fennel seeds but the adults loved the flavour. I plan on a double batch for a party dish, make now and freeze.

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SAJA2003

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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Reviewed: Apr. 3, 2004

Simple to make and very good. This recipe is very flexible and additional ingredients can be added to suit individual preferences. I do agree the fennel seeds really add something. The next time I make these, I will double the fennel. Be careful not to over boil the shells before draining and stuffing. About five minutes in boiling water makes them tender. I used a potato ricer to “squeeze” the water out of the spinach. I then used a food processor to mix all of the ingredients. Since the spinach is usually long and stringy, the food processor method gives you a perfectly mixed filling that is easy to handle when filling the shells. Serve this with a green salad and garlic bread. It’s a keeper.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 13, 2004

I made this last night for dinner- my husband and I loved it. I omitted the fennel seeds, used fresh chopped basil and served it with spicy low fat crumbled turkey sausage. It was great!

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HMARIEP

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Reviewed: Mar. 9, 2004

Wow! These were so good, I couldn't believe it. The fennel seeds added just the right flavor. I actually didn't have enough spinach (I used fresh), so I added sauteed mushrooms. I also didn't have enough ricotta cheese, so I added cottage cheese...and they turned out fabulous!!! I will definitely be making these again. Thanks so much for the recipe.

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JENNAMAC80

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Reviewed: Mar. 7, 2004

If you like and or love fennel then you'll like this recipe. When I was making it I couldn't remember what fennel tasted like and didn't think to take a taste it but you definatly taste it in the finished product. I will make this again but sans fennel, it seems to be a good recipe to play around with and make your own. Other than that as others had noted I also added mozzerella and a a beaten egg. A great vegetarian main dish.

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ROLLINS4000

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2003

We love this dish! Had never tried the fennel seed - that was yummy! I added about 1 cup grated mozzarella to the cheese mixture as well as a beaten egg (just think it binds the filling a little better). Also sprinkled mozzarella over the top.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 6, 2003

Good recipie, I added more cheese than the recipie intended, but thats the way my family likes it. :)

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MESSAGEFIGURED

Cooking Level: Expert

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Reviewed: Sep. 9, 2003

I skipped the fennel seed in this one-everyone loved it.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 6, 2003

These were quite easy to make, and they were delicious. They make for great leftovers!

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KACIEDIANE

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Reviewed: Nov. 4, 2002

Excellent! I made a few changes...... One box of jumbo shells made 4 dinners for my husband and I (5 shells each). I used 2 tubs of ricotta, only 2 cloves of garlic, 2 packages of spinach and 2 cans of Bravo sauce which I cooked with the garlic and 2 small onions. I bought 3 tin containers with cardboard lids (you can find them at the grocery or dollar store for a dollar something) and filled the three throwable containers and one regular baking pan with the shells. While our dinner was baking, I covered the rest of the containers with a piece of cardboard tightly and placed it in a freezer bag. After they had cooled, I threw them in the freezer for "TV dinners". Came out perfect!

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Nadia

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Reviewed: Jul. 20, 2002

This was so easy! They were delicious. I melted some shredded mozzerella on top the last 5 minutes, it came out great!

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SJB1203

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 31, 2002

As good as the restaurant's! The garlic was a little strong, however. Will use less next time.

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CMWOOTEN44

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Reviewed: Sep. 18, 2001

This recipe was awesome both times that I made it. The first time I made them they turned out so well that I made them again the next day and froze the bunch for ready made suppers. They froze wonderfully and reheated easily, I just popped them into the oven frozen and baked them for about 1 hr. They turned out just as well as making and eating them the same day. What I really enjoyed about this recipe was the flavor the fennel seeds gave. I would definitely make this over and over again. Oh, by the way, it was a real hit with my husband and three teenagers!!!

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FOXWORTH33

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Reviewed: May 15, 2001

This recipe is fabulous! My husband is not crazy about spinach and even he loved this one. I halfed the recipe which was plenty for 2 people. The filling is rich and tasty. This recipe is better than some I've had at Italian restaurants.

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CHRISTIFROEL

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Reviewed: Oct. 26, 2000

Fantastic--the fennel makes the dish!! I used fresh spinach-then steamed it. I also used cottage cheese rather than ricotta due to personal preference. I made my own veggie spaghetti sauce, but you could save time by using commercial. Definately a keeper!!! I couldn't be a fair judge on kid friendly, my 4 yr old goes through stages where he won't eat anything but hotdogs and peanut butter and jelly sandwiches.

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A1DIANE

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Reviewed: Apr. 14, 2000

great! I made a few adjustments to suit our taste but my husband and kids said to add it to the list, it's a winner! Note: I remove the fennel seed and add a italian seasoning instead of just basil. I also use cottage cheese instead of ricotta, just a preference.

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Franny

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