Spinach Stuffed Shells With a Mushroom Sauce

From: Gloria 15x

On Dec 13, 2005

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

From: bluemoon downunder

On Sep 11, 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!

From: TOOLBELT DIVA

On Mar 22, 2005

The title of this recipe should indeed be "Watch These Disappear". However, I can live with Spinach Stuffed Shells with a Mushroom Sauce, because chef, you have artfully applied your craft in developing a recipe that would evoke highest praise from the strictest Italian Mama. You successfully blended the herbs with nutmeg to ultimately, create a delicious "gourmetasania However, one small point, chef: Your instructions (8) and (14) clearly want us to season with salt and pepper, yet, these do not appear in the list of ingredients. The critical factors in determining whether or not I will attempt a recipe is the Sodium/salt factor. I believe to not include these in your list of ingredients is not good. In this instance, however, it is also, "not a bad thing", because of the small quantities (to taste). Congratulations, chef, and thank you for sharing your talent; you obviously have a "feel" for cooking.....

From: L DJ

On Jan 20, 2006

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.