Pasta Shells With Zucchini & Spinach

Susan Lee was right--this was worth the extra time. I followed this recipe mostly to a "T," but I did add a little more garlic in the sauce and stuffing. I didn't use any fresh basil or parsley because I forgot to add them! I am serving this with Tish's Garlic Soup as an appetizer and a nice red wine. THANKS for posting--I will make this again and again!

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Wonderful recipe for our family! My son, dh, and one of my vegetarian daughters are not too crazy about ricotta...and it was rather hidden in these magnificent stuffed shells. All five us us really enjoyed this, and I will add it to my repetoire. Thanks ever so much for sharing this! TRY IT - it is really worth the bit of extra time.

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I was lucky enough to have the chef herself prepare this for me for a very special lunch, it was just amazing! So flavourful and delicious, I decided to make this for a catering event I had. I really thought they were quite easy to prepare, and we made 48 of them! I used a home made ricotta recipe found here on Zaar, and made as directed. Rave reviews from my clients, they loved it! Thanks CL, for a great addition to my at home menu as well as my catering menu! :)

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Country Lady gave me this recipe about 2 years ago, along with some zuccini out of her garden, I made it and loved it. Now 2 yrs later, she made it for me along with her awesome Chicken Parmesan for a lunch she hosted for my birthday, and reminded me just how good this dish is, it also reminded me I never rated it!! Thanks so much CL

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Yummy! I made this with light cheeses in order to fit my dietary needs. So tasty and healthful.

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Living in Europe, it's relatively easy for me to visit Italy and I often choose to take my holidays there, partly because of the food, which is always sublime. This recipe takes a while, but is definitely worth it when you want to enjoy (or indulge your guests) with the perfectly pure and simple combination of tastes that is Italian cooking at its best. The ONLY thing that could be marginally improved is the tomato sauce. My husband and I both agreed that it was a little bit 'flat'. It lacked that specific 'tang' which it usually has in Italy. Perhaps a squeeze of lemon juice and/or a pinch of sugar to make the tomato taste bolder, richer and zestier? I shall try that next time. But for a first-time recipe, I was very, VERY impressed.

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I never tire of the spinach -garlic-cheese flavor. I used cottage cheese instead of ricotta (and put in about 3/4 cup of shredded mozzarella/provolone cheese to bind it). I also made an alfredo white sauce (since we had just had a red sauce this week). I made ahead and re-heated at 350 for half an hour. My kids ate this readily, and I'm sure they didn't realize this was chock full of veggies! Roxygirl

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OMG is this ever a wonderful recipe Marg! I boiled and stuffed the shells in the morning, covered them and refrigerated until tonight. I doubled all ingredients, but only still used 3 zuchinni, I cheated and used my own sauce for this that I had made and frozen, just to speed things up a bit. I used frozen spinach (very well drained) and that worked out very well, and also speeded up things. Thank you so much for another fantastic recipe.. DH, DS and myself loved this!!...Kitten:)

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