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While good, we all felt there was just too much spinach in the filling. Because I used fat free ricotta, I used the whole 15 oz. and added about 4 oz. of reduced fat mozzarella to the filling. I made those changes to help tone down the spinach flavor a little for the kids, but even DH and I found it to be a little strong. I can't imagine how predominant it would have been if I had made it as written. I think the addition of some garlic and/or Italian spices would have been helpful. We like dishes with spinach in them, but the amounts were just a little out of balance for us.

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Marg (CaymanDesigns) May 12, 2009
Spinach Stuffed Pasta Shells