*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was a fantastic recipe -- and it took me FOREVER to make it... It says "45 minutes prep time " but it took me much longer (start to finish more like 2 and a half hours). If you had 2 people working on it one working on reducing the cream sauce and the other working on the stuffing it would go along much faster. If you're going to invest the time in this (and it is delicious -- really) consider making a double batch and freezing some for later. It would make an excellent meal for a party because you can do most of it ahead of time... just serve it with a nice salad and some bread and you're good to go!
This was really good! I actually made this into a lasagna with great results. I used the vegetable filling between the pasta layers and layering the sauce over each layer. It was delicious! I left out the mushrooms added spinach. The only reason I have given this a 4 star rating is because the sherry flavor was a tad too strong and the dish itself was just a bit too rich. When I make it again I will cut down the sherry and maybe use 1/2 & 1/2 instead of the cream. Also adding tomatoes or something to the sauce could cut the richness. As it was I served this dish with a tomato vinaigrette salad which helped to cut the richness a bit. Excellent dish thank you!
I made some changes to the recipe but only because I was feeling "creative" that day! What I ended up with was delicious and I'm sure the recipe as originally given would have been just as good. I cannot eat bell peppers so I substituted yellow squash. I couldn't find shallots so I used small green onions. Because I used a large eggplant and then added the squash I had filling for 14 noodles and even had some filling left over. That meant I needed more sauce to cook the dish in so I added a can of Del Monte Italian Stewed Tomatoes (pureed) and a can of tomato sauce. I liked the flavor the cream and wine added to the tomato sauce. I will definitely make this again!
This is very different tasting. I think next time I would wait to cook the noodles if at all until the last minute. By the time the vegetables and sauce were ready the noodles were soggy and collapsed. I think I would also add less sherry as the sauce was a little too strong.
This was fantastic. I used spinach onion and mushroom as my veggie filling and added fresh basil instead of dried to the ricotta. Word to the wise - make sure you don't over cook your noodles in the paraboiling stage. If they get too soft they are very hard to stuff with the filling.
YUM. This took a VERY LONG time to make much longer than the stated time... but maybe Im just slow. I didnt make any changes to the recipe other than using red wine because thats all I had. My kids didnt love it but still ate it while me and my husband LOVED it. It was creamy and flavorful. I didnt even have to spice it up alot and normally I have to spice every recipe up TONS because we like things with a kick. Thanks so much will make this often (for me and the hubs)