Reviewed: Mar. 8, 2011

These were delicious! They were pretty easy to make with the assistance of my boyfriend. We made some changes though: added a half onion, a small zucchini chopped finely, 1lb ground beef, 1lb ground turkey, italian seasoning, no garlic salt but 4 cloves of garlic, and italian cheese blend instead of just Romano. We will have a ton of leftovers!!!! Buy of bottle of Shiraz-Cabernet for an excellent compliment to this fantastic dish!

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3 users found this review helpful

Reviewer:

heidilarson

Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 4, 2011

very good

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3 users found this review helpful

Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Jan. 31, 2011

These shells are a bit of work, but so worth it! They were so delicious, my mother-in-law asked me for the recipe; she is a cook and I'm just a novice in the kitchen. :) I am hungry just thinking about making them again.

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4 users found this review helpful

Reviewer:

MomOfFourBoys

Reviewed: Jan. 12, 2011

I absolutely loved them! Thank you for this great recipe!

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3 users found this review helpful

Reviewer:

yana

Reviewed: Dec. 17, 2010

These turned out great. I used a little extra sauce to cover the shells before baking. I made this for my boyfriend and some friends, we stuffed ourselves silly and when I took the leftovers to work they were gone in a hurry!

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3 users found this review helpful

Reviewer:

Lauren

Cooking Level: Beginning

Reviewed: Nov. 21, 2010

These were absolutely DELICIOUS! I did make a few changes, but nothing life-shattering, lol. I used 1-1/2 pounds lean ground beef that I browned with 1/2 pound italian sausage, some chopped onion, the garlic, garlic powder, parsley, salt and pepper (I did omit the oil). Once that was all cooked I drained it and allowed it to cool. Then I mixed it with the softened cream cheese (I used light), the sauce, 1 egg and some parmesan cheese. This mixture filled 32 shells for me, which was plenty (I froze some, uncooked, for other dinners). Instead of topping with the romano, I topped them with parmesan and mozzarella. I covered them and baked them @ 350 degrees for 30 minutes. I then uncovered them and baked about 15-20 minutes more...PERFECT, IMO. My family raved over these, they were SOOOOO GOOD (and easy)! I will be making these many, MANY more times! Thanks for sharing. :)

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8 users found this review helpful

Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 3, 2010

My husband loved these. He said the meat filling tasted similar to beef stroganof. Definitely will make again.

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1 user found this review helpful

Reviewer:

forgetmenot

Cooking Level: Intermediate

Living In: Bar Harbor, Maine, USA

Reviewed: Sep. 23, 2010

Delicious! My husband and I loved this dish. Made it exactly as the recipe said. The cream cheese was a great addition!

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3 users found this review helpful

Reviewer:

Sara

Reviewed: Sep. 21, 2010

Rule #1 of cooking...make sure you have everything you need for the recipe! : ) I thought I had shells but I was mistaken, so I turned this into a very tasty lasagna! Thank you for sharing! I will try to make the correct recipe next time!

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4 users found this review helpful

Reviewer:

Yvonne

Reviewed: Jul. 27, 2010

Yum!! I accidentally added too much sauce, but still came out wonderful. Next time, I might try and add some cottage cheese in and halve the cream cheese.

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2 users found this review helpful