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This was delicious! The sauce was fabulous and really made the dish special. I followed the recipe as directed, but used some of the red wine I was going to serve for dinner in the sauce in place of the white.

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Wish I Could Cook February 15, 2011

I made this for dinner last weekend and served with garlic bread and it was DIVINE! I made a few changes based on diet restrictions/ingredients on hand as follows: Used veggie broth vs. wine, used portabello mushrooms vs. shitake (I still soaked them in hot water to extract the yummy mushroom flavour though), left the egg out. Also I microwaved some butternut squash, carrots, celery, as well as roasted a red pepper over the stovetop (thank you Gas Stove!), and pureed these into the canned tomatoes before adding to the pan to cook as a sauce. I also added abt 2-4 tblspoons of tomato paste to heighten the tomato flavour. I must say the nutmeg flavour was so AMAZING! All in all, this recipe's a keeper and is going to be served at many dinner parties in the future : ) Thanks for posting!

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Anna the Foodie April 30, 2009

I make this and it is to die for...and is most delicious. Was married to an Italian and found it to be regional with the spices. This is a spectacular recipe and a keeper!

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HotPepperRosemaryJelly January 31, 2009

These shells are awesome! I could hardly believe how good they were and that I made them! These should be called Houdini Shells, because they disappeared so fast :) Thanks Rita!

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CulinaryGourmetQueen September 24, 2008

I made this exactly as posted and my family and I loved it.

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Bratalli August 27, 2008

Was going to make a a ricotta cheese cake, but everyone went on a diet. Had lots of ricotta cheese to use up. These looked yummy, and they were!! Diet ha! everyone wanted 2nds.

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L DJ January 20, 2006

This is wonderful--needs to be in your 5-star group. I have saved many of your recipes. You are one great cook! Gloria

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Gloria 15x December 13, 2005

For me, this was one of those one-quick-scan-of-the-ingredients and I knew I had to make it, and that I’d love it. I doubled the recipe, used fresh mushrooms, so didn’t need the water, but otherwise stuck to the recipe, which I rarely do. Great blend of flavours. Absolutely delicious, and everyone loved it! I’ll be making this again, I know. Meanwhile, it’s great to know there’s more meal in the freezer for another night. Thanks Rita: a great recipe to honour the Italian part of our 2005 Zaar World Tour!

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bluemoon downunder September 11, 2005

Yummy! I used another stuffing recipe( Stuffed Shells (with Spinach and Cheese) #68415 ) and used dried Porcini as opposed to shiitake, and used cannelloni (sure i have spelt that wrong :P ) instead of shells (couldnt find shells :P )and it was amazing. My husband is a very fussy eater, who is Italian and only eats good quality food. This was a two thumbs up - rare - WELL DONE! Thanks for such a tasty sauce :)

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Caithi Romeo April 28, 2005
Spinach Stuffed Shells With a Mushroom Sauce