By Natalia 3 on January 04, 2007
Photo by NorthwestGal
Photo by NorthwestGal
"These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below)."
Serving Size: 1 (334 g)
Servings Per Recipe: 8
"My boyfriend really liked this, so I'm giving it an extra star for him, but I thought the filling was really bland. I used just ricotta. If I make this again I'll probably try putting more garlic and mixing some Italian herbs into the filling. It seems like a good way to use up my bountiful spinach harvest."
"This was wonderful! I made it with fresh chopped spinach, using half a bunch of baby spinach leaves. I also used Newman's Marinara sauce, 2 jars instead of one. Finally, I used shaker parmesan cheese instead of shredded. Delish!!! It got rave reviews from 6 hungry people, with 18 shells left over!"
"this is at least made twice a month at my house thank you ! love it as is but some times sub other veggies for the spinach, we like canned artichoke chopped in its place and we use 3 cups of cheese and 2 jars of sauce."
"This was a huge hit at my house. DH has already asked for it again! It was so delicious and very easy to prepare. I did not use the optional tofu, and I used only one package of frozen spinach (as that was all I had on hand). But that didn't really matter, it was still a VERY scrumptious dinner. Thanks for sharing your recipe, Natalia 3. Made for 2009 Spring Pick-A-Chef."
"Truly outstanding recipe. This does indeed make A LOT of shells--about 3 meals worth! I served about 18 (and had leftovers), and froze 24. I only used 16 oz. spinach, 13 oz. tofu and 15 oz. ricotta (because that's what I had)and it still made an enormous amount of extremely delicious food. My husband was surprised to learn that he was eating tofu, and my 5-year-old inhaled these. Thank you for a wonderful recipe!"