This was a great recipe. I made a healthier version using 50 % less fat sausage and low fat cheeses. Next time I will make this with ground turkey sausage, to cut the fat even more. Very tasty and filling. Made the whole recipe and froze half of it for a no prep second meal. For 2 people it was 4 meals.
I thought this was a decent recipe. I would use more spices to liven things up a bit and I omitted the cheddar cheese from the mix. It seemed a bit too velveta-ish with all those cheeses mixed together. I substituted some freshly grated Romano instead and the taste was great. Thanks
AMAZING! Cooked italian sausage and frozen spinach leaves for this. Use food processor to minced sausage, spinach, onion, and garlic. Mixed with cheese in a bowl and then spooned into pasta shells. It was delicious and will go in my meal rotation. Love the ricotta cheese! Thanks for posting!
This is a great recipe. It comes out great every time. I use Jimmy Dean Sage Breakfast Sausage & more spaghetti sauce.
I have been making this for years. Not with so many eggs though, only mozzerella and parmsean cheese. My husband, daughter, and father love these. I have to make some without spinach for my mom. I actually like them better that way too!
This was a really good recipe, and I will most likely make it again. I used cottage cheese, and I halved the recipe. The proportions worked out just right. Next time I will make the sauce a little more zesty. Although I had a good brand, it needed some kick, but that isn't the recipe's fault.
I thought this was a great start to the recipe, but that it needed some spices added to it. We added some garlic and onion and omitted the cheddar cheese and used only mozzarella. We also used fresh spinach instead of frozen. The meal turned out great! My 6 year old nephew even ate it which is about the highest compliment one can receive--especially when it has a vegetable in it!
LOOOOOVED this! I made ahead and froze all shells in one container. When we wanted to eat them, we took out how many we wanted and baked covered for 30 minutes at 350 degrees. Then followed the directions of 30 minutes uncovered. Also, we put a little cheese on top for the last 5 minutes (I know, not very healthy) and it was great! Thanks for the great recipe, it will be used again!
I have made this twice, both times I made with fresh spinach, all mozzarella & only 2 eggs with great results. The addition of 2 cloves of garlic and a chopped onion to the cooked sausage really added some nice flavor to the dish. I reserved 1/2 c. of the cheese for the topping & probably used a lot more sauce than called for.
Two really great shortcuts I used was to combine all filling ingredients in the food processor for quicker prep & using a small cookie dough scoop sped up the filling process. It took much longer the first time when I piped it in each shell from a large pastry bag.
This makes A LOT. I had a 13x9 pan; 8x8 pan & a 9 inch pie pan of shells! They freeze well! Thanks for sharing.
I have made this recipe twice with great results; one with sausage and one vegetarian...The recipe will probably make more than the average family will eat in one meal...that being said...make sure to get a large Ziploc bag to freeze the left over filled shells..they freeze well and the taste was not affected when I made them again 3 weeks later..I did tweek it a bit using only mozzarella cheese instead of the combination of mozzarella and cheddar cheese. I increased the cooking time to 45 minutes.. The vegetarian version used 2 -10 ounce packages of frozen spinach with great results...a good spaghetti sauce complements the shells...I have not used fresh spinach..but I can only imagine it would taste better as frozen spinach can get a bit stringy sometimes...Thank you for the recipe.....