Crock Pot Spinach Stuffed Pasta Shells

From: Girle

On Jul 9, 2009

GREAT recipe! I made as directed with just a few changes - substituted ricotta for the cottage cheese, lightly sauteed the onion before adding to stuffing mixture, used cheddar for the mozzerella (what I had on hand), and omitted the italian seasoning and just seasoned with salt & pepper instead. I also used two 25oz jars of our favorite spaghetti sauce just 'cause we like our dishes "saucy". Undercooked the shells just slightly to avoid them turning mushy in the crock. Super Yummy! Received thumbs up rating from young and old in our home! Thanks Miss Annie!

From: Brighid

On May 13, 2009

Very good! I didn't think it was bland at all, but then, I use my own spaghetti sauce (6 cloves of garlic!!! Yumm!!) and I followed some other peoples suggestion and substituted ricotta cheese and an egg in place of the cottage cheese. Next time I"ll saute the onions first as they were almost overpowering and I'll use 1/2 the amount of noodles also. Thanks for sharing!

From: yooper

On Jul 11, 2002

Very tasty and easy to put together! I made a minor substitution...used ricotta mixed with egg in place of the cottage cheese. I didn't miss the meat in this one at all! Thanks Miss Annie, this will be made often!

From: Tornado Ali

On Jul 11, 2005

This was ok, though a bit bland for me. If making it again I would add a hefty amount of garlic. Also, I ran out of cheese/spinach mixture halfway through stuffing the shells, so I would make double of that. I used ricotta instead of cottage cheese but otherwise followed the recipe. I'll have to admit, my son ate a whole shell, and said he now likes spinach! So that's a great plus for this recipe!