Good recipe, but I needed to make modifications for the second time around. I omitted the eggs, since they seemed to make the cheese sauce too runny. Instead, I used 1/2 cup of Italian bread crumbs. Also, I used 1 tablespoon of parsely and 16 ounces of mozzerella cheese. (Throw in some garlic powder too!) Yum. The cheese mixture was almost too easy to stuff into the pasta and came out very delicious. Hint: Add 1/4 of sour cream to your cheese mixture if it seems too dry before stuffing. Enjoy!!
Thanks for the start of a great recipe Anny!
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