Delicious! ...Made a couple revisions.. It's all about personal preferance. Left out the fennel. Added a lb. of ground beef, sautaed with onions.. 1/2 went into the filling and added 1/2 to the sauce. Also added shredded mozz to filling and also topped with before baking.

This a good base recipe but I had to make a few modifications to make it great. The fennel seeds were a great addition. I added about a cup of mozzarella to the cheese mixture to make it go further. I also used a combination of fresh spinach and swiss chard and extra garlic and extra tomato sauce. I think it's important to cook the shells till tender, as suggested by the recipe, because they are pretty thick. It might work to boil them a shorter time if you really use a lot of sauce, like you would for a lasagna.

I didn't have any fennel or basil. So it was my own fault that it could have been better. Still enjoyed it and will make again.

I chose this recipe because it recieved 4 stars out of 43 reviews. I was suprised how it turned out. I think it was allright. It wasn't the greatest meal I have made. I have had better. I would not make this recipe again without changing it. I think I would put in sausage that was precooked in olive oil. The fennel seemed to taste "off" with the meat missing. This also adds the right amount of fat needed for a certain flavor, that I felt was missing. I also think adding mozzerella would help.

Abigail enjoyed helping stuff the shells

Very Good! After reading other reviews, I did make modifications to the recipe. I used 1 package of chopped spinach (plenty), omitted the Fennel, and added 1 pound of Italian Sausage (Cooked & Drained), and used 2 regular jars of Preggo. I put 1/2 lb of the sausage in the spinach - cheese mixture and sprinkled 1/4 lb of the sausage in the sauce layer. My kids won't eat spinach. So I mixed an additional 1 C Ricotta, 1/4 C Parmesan, and remaining 1/4 lb sausage for their shell stuffing. I used 2 - 9" square pans, baked one and refrigerated the other one for the next day. Each pan makes enough for 4 people. I also suggest you increase the bake time to 45 - 60 minutes if you stack the stuffed shells in the baking pan.

Wonderful! Easy to make, fast to make, and what presentation!!

I'm making this review kind of prematurely, but it looks SO good :P I havent even cooked it yet, made it ahead of time as suggested in the other reviews :D I also added the shredded cheese and egg which was also suggested and halfed the spinich.. It looked like plenty to me :) It smells heavenly uncooked! lol Lets hope its a winner with the 7 other ppl in the house :P It's not hard to impress me with anything that has cheese, sauce and pasta. If anyone had a problem with this recipe, I'm sorry to say YOU f'ed it up lol .. Its SO easy to do and easy to tweek to ur own preferences! LOVE IT!

This recipe is great! The only thing different I did was added some browned Italian sausage.

Good standard shell recipes. Sometimes I add sausage to the filling mix.

Very good! I didn't use the spinach, I just served it on the side. I didn't have enough filling to stuff all the shells. I left out the fennel and added mozzarella cheese. I will make these again. The kids loved them.

I used manicotti shells, and added some mozzarella to the filling. I also made half with fennel and half without. I preferred without fennel, and I added some mozzarella and sauce on top before baking.

The edges that weren't covered with the sauce turned hard but the other parts were delicious. I halved the spinach and added mozzarella cheese.

tasted a little bland, seems like it was missing a little flavour.

I used one pkg of spinach, and left out the fennel. Yummy! My vegetarian daughter loved them!

Loved it. It was so easy and I had all in the ingredients on hand. My husband wished it had meat.

Good, but the spinach was a bit too much. I plan to try again and cut back on the spinach.