Spinach and Ricotta-Stuffed Shells

This was tasty, but it needs some work. I added two links of hot italian turkey sausage, but it wasn't enough to spice it up. I will add some red pepper flakes next time and some more spices. I also covered the shells with mozzarella.

This recipe was great and froze well. We used jarred pasta sauce instead of making our own and it was very good. It's a great vegetarian meal.

I LOVE this meal, it was simple and yummy, I would eat it everyday if I could. Freezes wonderfully too. I substituted store bought sauce (five-cheese sauce) and doubled the garlic. This will become a staple meal for our family.

My family and I LOVE this recipe. I've also made it for friends and family. I only change a couple of things. I'm not a huge fan of Ricotta, so I use cottage cheese instead. You could use half ricotta and half cottage cheese and that would probably be super yummy. I also use fresh spinach when it's in season. I just buy a regular jar of marinara and use twice as much as the recipe calls for. It makes a great freezer meal too.

This definitely "has potential." I think my problem is I want it to taste like "real" stuffed shells, but I suppose a light version never will. I added extra of all the spices, and it still was basic. I also made the basic marinara; honestly, I think it would have been more flavorful with jarred sauce! This recipe would be much better with some mozzarella and extra Parmesan.

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.

Absolutely easier and yummy....If you don't want to make the basic sauce, it is great with jarred sauce. Makes great leftovers...or prepare ahead for a party so you don't spend all night in the kitchen. Have made about half a dozen times.

Nothing special. Definitely needs something. Will not make again. CL has many other recipes that are much better!

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.

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.

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.

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!

Big hit! Used onion powder like suggested in cheese, also microplaned a garlic clove for extra flavor. Added some turkey sausage and mushrooms to filling then used 44oz. jar of sauce. Sprinkle mozarella on top for last 5 minutes. Everyone liked, even my picky teenager that said she doesn't like ricotta (she called the leftovers)!

This is a great recipe. Anyone on weight watchers it is 8 points for 4 shells. I sauteed the minced garlic before putting it into the spinach/cheese mixture. The first time I made it I didn't like the raw garlic taste.