Spinach-and-Ricotta Stuffed Shells

  • flambe99 Posted: 11/17/10
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    Delicious! I will let the spinach thaw more next time - possibly overnight in the fridge - as it was a little difficult to work with. I took this to work for lunch as leftovers, and no one believed I had made it.

  • steponme Posted: 03/21/11
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    this was very good, the family enjoyed it. The only change I made was adding cooked ground turkey to my pasta sauce (meatless doesn't go over too well w/ the husband:) Served w/ toasted sour dough and a simple green salad.

  • LaurenJayne18 Posted: 01/03/11
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    This was good, not great. I would make it again I think for a vegetarian dish.

  • LatteMama Posted: 05/05/10
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    This has been one of my staples since All You printed the recipe! My kids love it, which says a lot when one of them is as picky as my son!

  • Mom91360 Posted: 12/27/10
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    I made this as a vegetarian option for Christmas dinner this year. Everyone loved it. If you double the recipe make sure you use just 1 egg or it will taste like eggs. I will definitely be making this again!

  • Irishqueen10 Posted: 07/31/11
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    WA

    Whenever I make something with spinach 99 times out of 100 I will use fresh. I think its easier and tastes better then frozen. Frozen Spinach, to me, has a funny taste.

  • Onecentinvegas Posted: 02/28/13
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    Made this with fresh spinach for dinner last night. Husband ate 3 big helpings and couldn't stop raving about it. I thought it was good, but not fall-down-dead delicious. Still, it is good to eat meatless sometimes, and this fit the bill.

  • BamaInSnow Posted: 02/05/13
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    We used fresh spinach with smaller shells, and it was great. It also reheated well.

  • hmckillip Posted: 04/10/14
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    MUCH better with fresh spinach. I sauté the spinach first in a little bit of olive oil to wilt it before adding it to the cheese mixture. My youngest is a super-picky eater and he gobbles this up. We've also served it to company and when I've taken meals to friends. Everyone loves it! If you're short on time, I'll cook up some penne or rigatoni pasta, add it to the spinach/cheese mixture and then dump it all in the pan and follow the rest of the directions as is. So much easier than stuffing shells!

  • GlenGerson Posted: 09/25/13
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    These look good but i think more veggies and less of these cheeses is even better for me. I too prefer fresh spinach. Never the less thanks for posting.

  • fallingsnow Posted: 07/24/13
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    Great recipe...will be making it again! I made a double batch of the cheese filling so I could use up all of the shells. I froze half for another night, and they came out great. For the second batch, I left the mozzarella cheese off the top. To me, the recipe is already so cheesy it just wasn't needed.

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