This recipe is delicious. Along with the pound of ricotta, I added the same amount of cottage cheese to make more filling. Perfect!

Don't know why, but I ran out of filling so I made another batch without the spinach. I also added a tablespoon of pesto to the cheese mixture since that is what I do with lasagne. Needed extra sauce, too, so I added a jar of prepared sauce to the homemade sauce in the recipe. For the homemade sauce, I also added some dried basil, oregano, salt and a pinch of crushed red pepper. Despite the changes/substitutions, it turned out great!

I've always wanted to learn how to make this and what do you know my very first time making it was a success. This is the very first recipe I followed from Martha Stewart and I live it. Easy and fast... My mom loves this Everytime I make it. I did change some ingredients I added 3 tablespoon of sugar to the crushed tomatoe sauce cause my mom likes the sauce a little sweet and I used fat free shredded mozzarella instead of grated and I didn't add any egg. Cause the sauce makes the stuffing moist.

I made this for dinner the other night and thought it was fantastic, but if someone isn't a fan of spinach, this isn't a recipe for you. I used a 10 oz box of frozen spinach instead of the fresh spinach for the sake of convenience.

This recipe is so good. But, I always add a few tablespoons of fresh, chopped basil into the ricotta, which MUST be from Miceli's Dairy, in Cleveland Ohio! Also, I use their Parmesan, mixed with Romano. I also sprinkle their Mozzarella over the top to add just a bit of fun to the shells! Delicious!