This recipe was easy, delicious, and it makes a ton! I halved the recipe for a 2 pound roast and my husband and I ate three large dinners plus one lunch from the meat. So versatile - make burritos or baked chimichangas with refried beans - delish!

Reviewed On: Feb. 18, 2009

These are very good and chewy! I used chunky peanut butter and added some chocolate chips to the mix before baking. I think those two things really added a little something special and just made them that much better.

Reviewed On: Jan. 11, 2009

In my husband's words, "That's pretty sensational." These were so good. I stuck to the recipe pretty well and Turned out with 19 shells, stuffed pretty full. I added 1/2 cup shredded mozzarella to the ricotta mixture and added sauce to the bottom of the pan before putting in the shells to keep them from sticking. I used the 2 cups of sauce the recipe called for and it was plenty. The leftovers were almost just as good for lunch today.

Reviewed On: Sep. 22, 2008