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Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle Recipe

Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on December 10, 2012

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    Okay, not a fan of this. I couldn't get the meat thin enough and it the meat was overcooked and dry. My husband said that he has had this before and was afraid it would be try and sort of tough. Also, it took a heck of a long time to prepare. It was edible but I won't be spending the time to make this again.

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  • on October 08, 2012

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    By time Meat was found to be tender,spinach was extremely overcooked and mushy,bitter and discolored .While concept was good,execution becomes unpallatable.Wont make this again...ever

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  • on September 03, 2011

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    This was so easy and so good. I added ricotta cheese, sliced mushrooms and thinly sliced red pepper as I layered the filling. My husbamd loved it. It cooked for several hours in the sauce so it was fork tender.

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  • on March 09, 2011

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    Absolutely delicious!

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