I was hoping for a bigger topping, but the pie still tasted great. I used the lemon juice & walnuts, but no raisins.

Reviewed On: Oct. 21, 2009

Great with water or skim milk!!

Reviewed On: Sep. 28, 2009

I made 12 servings of this which filled a 10x15, 9x13, and 9 inch pie plate. I followed the advice of "redamber" by not boiling the shells. And it worked great! (I had to make it the night before and pour 1/2 - 1 cup of water of the tops of shells with their stuffing.) The moisture of the sauce on the bottom, the filling, and the water softens the shells. And they needed to cook for 50-60 mins the next day. Also I poured the top sauce on (which I added ground turkey to) right before baking. This recipe was salty =(. I needed more sauce than the recipe called for. I put the filling in a ziploc, cut the corner off, and squeezed the filling in. Seems like a great recipe! Probably much easier the way I and some other people did it! I added spinach too!

Reviewed On: Sep. 28, 2009