Reviewed: Oct. 28, 2008

This is the best stuffed shells ever. I kept the recipe as is and just froze the left overs.

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Erin Severts

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

I love this dish. If prepared as directed, it can even be a dish to-go or as picnic food. I also prepare separately, so that each family member can decide the meat-to-sauce-to-pasta ratio. We all love the creaminess. The meat also is great for pizza topping.

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karma

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Reviewed: Sep. 23, 2008

I just made this for dinner, and I love it! I cut recipe in 1/2 and used 1 lb of ground beef. I found myself eating the meat mixture straight out of the bowl while I was stuffing the shells. The more meat the better. Great recipe!!

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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 11, 2008

This is delicious!! I only used 1.5 lbs of ground beef and doubled the garlic and spices. I used both romano and mozzarella cheese. YUMMMMM!!!!

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aliengrapes

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Reviewed: Sep. 7, 2008

Excellent. Insanely good the next day. I also tried the suggestion about not cooking the shells, but I found them too hard when served up, although they had softened considerably when re-heated the next day. Next time, I will cook them before stuffing. I agree that there is way too much stuffing vs sauce ratio. I took the advice, used 1 lb of beef, along with 3 hot italian sausages, and still had plenty left over after stuffing the shells. Added the left over stuffing in with 4 cups of the sauce to cover the shells. Sprinkled mozza on top and baked. This will become a family favourite.

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Ally T

Cooking Level: Intermediate

Living In: Stittsville, Ontario, Canada

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Reviewed: Apr. 7, 2008

I did not like this recipe at all. I spent over $15 on the lean ground beef alone. I did add mozzarella cheese, but I love mozzarella and it works with almost all tomato pasta recipes. I think the cream cheese is what ruined it, it tasted very weird. It was an easy recipe, but was not worth the amount of cleaning required afterwards. Maybe it would be good if prepaired without the cream cheese. Anyway, I will not make this again.

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Briana

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 23, 2008

I wasn't that impressed with this recipe. I have another stuffed shells recipe from all recipes that I like much better. It wasn't bad, it just didn't taste like italian too me all that much. I didn't use Romano b/c I don't like, used Motzarella instead. My husband said he liked it, but I don't think I'll make it again. I'll stick with the other one that I have.

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Dec. 2, 2007

This recipe was not hard to prepare but did dirty 3 pans and tasted like hamburger helper. I will not make this again.

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Nincompoop

Cooking Level: Intermediate

Home Town: Sterling Heights, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Nov. 5, 2007

This was a good and easy recipe. It really took very little effort and not much time at all. I halved the recipe, but still used about 3 cups of sauce - we like lots of sauce on our pastas. The halved recipe still made quite a bit!

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SUNNYSAL

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2007

this was a really good recipe and really easy.

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evmaritza

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Reviewed: Oct. 30, 2007

These were really good. I may reduce amount of meat and add some ricotta next time, but hubby and son said they were excellent made as written. Very easy and for not much more effort than plain spaghetti you get a much more impressive end result.

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JONZEZ4

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 15, 2007

While it was fairly easy to make, I have to say that the cream cheese gave the whole dish a slightly funny taste. I guess I'm just spoiled to ricotta cheese. Thank you, though.

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Aislynn

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2007

My boyfriend loves this recipe and begs me to make it all the time. I only use 2 pounds instead of 3 pounds of ground beef,makes great left overs! Great recipe,thank you!

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LOVE2EAT

Cooking Level: Intermediate

Home Town: Eagle River, Alaska, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 3, 2007

This recipe was very good & it was easy to make as well. I put Mozz. cheese on the top instead of Romano. My kids loved this & both had "happy plates".

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Jen

Cooking Level: Intermediate

Home Town: Higginsville, Missouri, USA

Living In: Dixon, Missouri, USA

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Reviewed: Aug. 6, 2007

This was SOOOO delicious! I used all of the cream cheese, and 1 lb of gr beef, and instead of parsley, I used Italian seasoning. I had plenty of filling, so I made extra shells and we have plenty of leftovers. Will definitely add this to my rotation of meals!!

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JILLI71

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Reviewed: Jun. 19, 2007

These were delicious! A nice twist on my mom's recipe that I've loved since childhood. I made a few changes though...I used about 1 pound of meat, I used 1/2 the cream cheese and added some ricotta cheese, I used mozz cheese instead of romano. They were fantastic the next day, too!

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Jenn

Cooking Level: Expert

Home Town: Lake Forest, California, USA

Living In: Pacific Grove, California, USA

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Reviewed: Apr. 26, 2007

Hello, My hubby & sons liked this recipe more than us girls did. Since i am rating it i will go with what I thought. 3lbs is to much meat i only used 1.5 lbs total. I used bulk & link sausage chopped in small pieces too. There also needed to be some cheese like ricotta, or shredded in with the meat to hold it together. I put foil over the 9X13 pan and baked in a 375 degree oven for 40 minutes, then removed the foil and heated 15 more minutes. I do want to try and make this again with more cheeses mixed into the meats. Have a great day!

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STARAJOY

Cooking Level: Beginning

Living In: Liberty, Pennsylvania, USA

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Reviewed: Apr. 13, 2007

This is so yummy! I could eat it everyday. Followed the recipe exactly and would recomend to anyone!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 2, 2007

Made these for dinner the other night and they came out great. I only used 1.34 pounds of ground beef and 12 pasta shells, will be making this one again. Thanks

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Laurie

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Reviewed: Mar. 29, 2007

I hate to give a bad review, but this was just "ok". I topped it with mozz. cheese to help, but it was pretty bland, even after adding more spices & garlic. However I will try this again with some tweeks because it tasted much better the next day.

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