14 Reviews of Spinach Stuffed Shells With a Mushroom Sauce

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: 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: Caithi Romeo

On Apr 28, 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

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.

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: CulinaryGourmetQueen

On Sep 24, 2008

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!

From: Anna the Foodie

On Apr 30, 2009

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!

From: HotPepperRosemaryJelly

On Jan 31, 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!

From: Tasty Tidbits

On Feb 25, 2005

This had a lovely flavour. All the ingredients went together very well and everyone really enjoyed this dish. Thanks!

From: * Pamela *

On Feb 16, 2005

Yummy! Everyone loved these tasty stuffed shells. I could not find shiitake mushrooms so I subbed brown mushrooms instead, I cut the water to 1/2 cups because the mushrooms did not have to be rehydrated. I made this casserole 1 day ahead and then baked for it supper the next night. I'm sure this recipe would work well for OAMC and when I try it I will add my comments. Thanks for posting!