Spring Shells and Cheese

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This is very tasty and a great way to get veggies into the kids' meals. My kids only noticed the spinach; they didn't realized there was something else that was green!
However, the prep time of 15 was misleading. Including all the grating of zucchini and cheeses, simmering of the milk mixture, etc., prep time was at least 60 minutes!

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To cut prep: I used three jars of garlic alfredo sauce. I added the cayenne, nutmeg and ground thyme and pepper. I added about 2/3 cup Parmesan to make it salty and subbed Swiss. Stirred in spinach. Omitted grated zucchini from dish, but served sauteed zucchini and sweet onions as a side. We loved it!!! Wish I had time to do it from scratch, but this method allowed me to do it on a work nite. :

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Flavor was fabulous, colors were bright and dish was awesome. Took me over 2 hours to prep, but it was worth the work. Thanks Food Network Magazine.

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too labor intensive, eating it fresh was okay but the leftovers make an odd odor in the fridge! it did reheat okay but not as good as first out of the oven. i would not make this again,. no way.

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This recipe contains 1.5 quarts of whole milk, a stick of butter,, 6 ounces of cheese, and two egg yolks. It took more than two hours to prepare and clean up (many pans, bowls,colanders and prep dishes. While it was good (not as good as I'd hoped, for the effort and health issues, it is not worth it. Many pasta recipes are much easier and healthier.

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I was a little skeptical about this. But I am always up to try something new and was very pleased as was my family with the way it turned out. Made it according to the recipe , which I always do the first time. I think I will make a few changes next time but overall I think it was a Win!

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There was a bit of prep work and a few extra dishes in the sink, but SO worth it! I had my husband's family over for dinner, and they all LOVED it! It made enough for 5 hungry eaters and 3 lunches the next day! I will definitely be making this dish again, very tasty and the smells while baking are phenomenal! I substituted Swiss for the Gruyere and it still tasted amazing!!

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Very Tasty. I liked it a lot, but for some reason mine came out with a lot more sauce than the picture shows...and I followed the recipe exactly. It's a very rich dish, for an elegant dinner. I will make again.

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made a hit--cooked without zuchinni (used basil leaves instead of spinach still very good

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Very flavorful and not difficult to make, although there are several separate steps. To minimize the amount of pots and cooking tools to clean, I would suggest the following order: cook pasta, drain, then use the same pot to prepare the sauce. Strain the sauce into the measuring cup that was used to measure out the milk, then rinse/reuse the pot to saute the zucchini. I then put pasta in with the zucchini, add egg yolks, cheeses and spinach. I portioned into individual ramekins, then topped with remaining cheeses and a drizzle of olive oil.