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Spring Shells and Cheese Recipe

Spring Shells and Cheese

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 21-27 of 27

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  • on July 21, 2010

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    I agree I thought the prep was way to time consuming for a dish that turned out just ok. My kids weren't thrilled and neither was I.

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  • on March 31, 2010

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    I added some extra cheese to the mix (about a cup..I did not find this to be difficult at all. I was surprised how fast I was able to get it into the oven. I will make this again!

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  • on March 27, 2010

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    Made this tonight and it turned out great. Wasn't too salty or taste odd. Other than using skim instead of whole milk, penne instead of shells, substituting cheeses - I used a sharp white cheddar and an aged gouda - and using asparagus instead of zucchini because it's what I had on hand, I followed the recipe to a tee. Didn't seem overly time consuming to me and the result was well worth the effort. Would definitely make again.

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  • on March 25, 2010

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    Overall the dish was good and my family like it. I didn't have problems with saltiness that the other reviewers had. I used swiss cheese instead of the gruyere. I will most likely not make this again, though, because of how much effort it took and the results were just a mediocre meal.

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  • on March 23, 2010

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    Made this dish tonight, and my family liked it. I omitted the bay leaves based on the other reviews. Didn't think it was too salty, used kosher salt. I'm not sure I would make it again for a regular family dinner, it was a lot of work. However, I did think it was good enough to make for a party or pot luck. =

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  • on March 23, 2010

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    LOL - I agree with Carrie. It smelled great during prep, but the finished product was just too salty. And I had two loads of dishes to wash!

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  • on March 13, 2010

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    This dish looked so exciting from the magazine, and I was thrilled to try it. Unfortunately, it dirtied every dish in my kitchen and took forever...and while it smelled amazing baking, it ended up having a very mild, odd flavor. It ended up being very salty and there was an "off" taste about the whole dish -- and I followed the recipe exactly!

    Maybe with less bay leaf, and a stronger cheese, things would be different? For me, it was waaaay too much work (and clean up for a so-so dish.

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