We loved it! Did make a few changes. I didn't have ingredients to make the sauce so I used store-bought and jazzed it up. I also used fresh spinach and cooked it 2-3 min. in EVOO, chopped garlic and pinch of salt and pepper. Did you know that if you want the nutritional value from spinach that you need to cook it? In the end, I probably added less spinach than called for per suggestions of others. I also topped with grated mozzeralla cheese and broiled last 2-3 minutes to brown. This is now a favorite of ours.

What a fun Sunday afternoon project, but lots of dishes to wash! Only 4 stars because the sauce was not quite flavorful enough for me. Added more oregano and basil then called for, then added dried thyme, 3 small bay leaves, whole fennel seeds and crushed red pepper. Also added fresh sliced mushrooms to the sauce. As far as the filling I saw the other reviews about too much spinach, so I thought I would reduce the cheese instead (trying to be kind of healthy here). Used only 15 oz container of part skim ricotta (about 1 3/4 cup) instead of the cottage cheese. I thought that worked really well, but I still ended up with about 1 1/2 cup extra. Gonna try baking the left over filling on a Boboli pizza crust, or wrapping in a tortilla and baking. A tight fit, but I managed to stuff all 28 shells (why this number I wonder?) in my big lasagna pan. The sauce amount seems just right. I made the sauce too thick on the stove top, forgetting it will still thicken more during baking. My fault not the recipes. So, both the original and my tweaks get 4 stars because this was delicious but not perfect. It makes a ton so I hope this freezes well!

Yummy! I have made this in the past and the recipe I had did not have egg in the shell mixture - that really helped them stay intact. I was just shy of the 2 cups of mozerella so I added a 1/2 cup of feta. I also thought that there was going to be way too much sauce but continued to follow the recipe and it was just the right amount. Our family thought this was "the bomb"! Thanks!

Loved this recipe. Just a few changes. added 1/2 lb. ground pork to hamb.,browned, drained and returned to large pan. Add to ham. mixture 1 cup onion's, 1/2 cup greenpepper's and 2 cloves garlic minced. when onions and pepper's are softened add 2 and 1/3 jars(24oz.)of premade sphagetti sauce. saves alot of work and tasted great. otherwise did everything the same. Hope you'll like it. I did.

Too much spinach, I would omit the spinach before I made this recipe again.

This my husbands favorite dinner I make. A little less spinach than asked for, but besides that wonderful!

Somewhat dissapointing-too much spinach. Ricotta cheese would be better.