Spinach and Ricotta-Stuffed Shells

This receipe was a huge hit - my picky eight yr old declared it "awesome!" I added extra parmesan and shredded mozzarella (part-skim) in the filling and sprinkled some garlic salt on top. After the 30 minutes of cooking, I took the cover off, added some more shredded mozarella on top and put it back in the over for five minutes. Fantastic!

Made this the other night for my fiancé and I, and it was delicious. Used store bought sauce & I only had 1.75 cups of Ricotta, so I used Lowfat Greek yogurt for the other .75 cup. Also I was missing onion powder, so I used a seasoning in its place that had onion powder in it. My husband-to-be loves cheese so we added extra mozzarella cheese to the top of his. While this was great the first night, it tastes even better the second day.

I used jarred sauce (roasted garlic) and went through the entire jar w/ 1/2 cup on the bottom of the pan and the rest poured on top. I didn't have any onion powder but I don't think it mattered, the recipe had good flavor - was not lacking for cheese and you could taste enough of the spinach to overpower the blandness of ricotta. I didn't feel these were "light" at all - maybe it was the sauce, or maybe it has to do w/ the brand of cheese? I always use Sorrento? I wouldn't serve this at a "special occasion" but I would serve it to guests. Added some salad and garlic bread.

My husband and I really enjoyed this, but it definitely tasted like a lightened up version. It was good enough to satisfy a craving for the “real” kind and I will make it again, but I would not serve it to guests. The changes I made: I used jarred sauce which worked well and sprinkled just a little grated mozzarella cheese at the end and broiled for ~5 minutes.

These are awesome!! I make these at least once or twice a month. My husband and my daughter love them also. They freeze really well too.