Reviewed: Jul. 25, 2006

This was fantastic. My husband and I loved it!! I did omit the egg and used half sausage as other reviews suggested. I also added mozzarella cheese instead. You do need extra sauce, but I used an alfredo instead of marinara and you will not believe how awesome that makes this recipe. We will definitely be making this again!

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ging

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Reviewed: Jul. 12, 2006

This is the best stuffed shells I have ever had, it's restraunt quality!!

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Jessica

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Reviewed: Jul. 3, 2006

An extremely delicious recipe. I took advice from other reviewers and left out the egg, also adding chopped baby spinach on top of dish with a bit of grated cheese. Extra yummy!! Even great the next day. Everyone loves this one.

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Lydia

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2006

This recipe is great. Good next day for lunch. wonderful

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swbasil

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Reviewed: Jun. 16, 2006

I've now made this a couple of times and recommend the following changes: Scale the recipe (if necessary), triple the sauce, double the garlic, add some italian seasoning, melt Mozarella on top instead of the Romano. Delicious! I look forward to making this many, many more times.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Jun. 15, 2006

Great recipe! 30 minute prep time, and my whole family loved it...including a husband who hates cream cheese and a daughter who won't eat ground meat! I added grated parmesan cheese, oregano, & basil to the filling for a little more flavor. It is definitely a keeper.

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jaws

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Reviewed: Jun. 12, 2006

I only used 1 & 1/2 lbs of meat. I added some chopped onions (probably about 1/2 cup, maybe more) to the hamburger mixture, omitted the egg & garlic salt & increased the minced garlic. After hamburger was cooked, I deglazed the pan w/ about a 1/2 cup or so of pinot grigio (it's what I had open) & quickly reduced it down by half. This helped add flavor & moisture to the mix. I added about half a pkg. of chopped, frozen but thawed spinach, as well as some basil, oregano & parmesan cheese when I added the cream cheese ( I decreased the cheese some per other reviews) & pasta sauce. I had some mixture leftover so I stuffed some manicotti shells & froze them. I topped the shells w/ mozzarella before baking & a little romano & fresh chopped parsley after baking. These were delicious! I thought the wine added a nice dimension to the dish. I'm eager to try it w/ some italian sausage w/ the hamburger...thanks Cara!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 12, 2006

We loved this recipe. I used half Italian sausage and half hamburger I also added about 1/4 of the Ramono cheese to the filling. I also used extra sauce as other's recommended. We live in a rural area, and the grocery store ususally doesn't have "speciality" pasta so I used Manicotti instead.

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C-MEINTX

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 25, 2006

great. we will make this again and I will use more sauce next time as others have said it was a little dry. but good. thanks for the recipe

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: May 23, 2006

Very impressive! I reduced the portions and substituted seasoned salt for the garlic salt. I also added some spinach and oregano. Came out excellent and I still had enough to freeze for another meal!

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CeruleanMoon

Cooking Level: Intermediate

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Reviewed: May 21, 2006

This receipe is very good, however, I recommend to add a little more sauce to the meat. It was a little dry. If you add a little more sauce, it would be excellent. My husband really liked it other than not enough sauce. What I like the most is being able to change the serving sizes. That is the best feature. My boss even thought that it was a great idea.... Way to go.....

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Sherry

Cooking Level: Intermediate

Home Town: Midland, Michigan, USA

Living In: Shepherd, Michigan, USA

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Reviewed: May 14, 2006

I really liked this recipe. Will make it again. It's good leftover too.

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tina2009

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Reviewed: May 12, 2006

This recipe was wonderful. I scaled down the recipe for 4 people and it was a perfect amount for 2 people with a little left over. Will make again!!

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Christy B

Cooking Level: Expert

Home Town: Fort Madison, Iowa, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: May 3, 2006

quick, easy but needs more moisture. I added garlic, italian spices, and some parm cheese to the filling. Next time will use more (double?) the amount of sauce for the top.

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suz

Home Town: Hot Springs, Arkansas, USA

Living In: Fresno, California, USA

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Reviewed: May 3, 2006

I thought this was a good change from lasagna or spaghetti. I added spinach for extra nutrients (get 'em where you can with a toddler), cut back the cream cheese a little per other reviews, and I only used 1 lb. of ground beef and I had plenty of mix to stuff the shells with. Thanks for the recipe, we'll make it again! Danielle

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Danielle Carnes

Cooking Level: Beginning

Living In: Fort Collins, Colorado, USA

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Reviewed: May 1, 2006

My favorite recipe I've found on this website yet! Very easy to make... I did take the advice of others and dropped the meat to 2 lbs instead of 3 lbs and I added a little more cream cheese and definitely more pasta sauce. Great tasting too:) Thanks for a great one!

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Missy

Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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Reviewed: Apr. 28, 2006

First, I will say these were pretty essy to prepare. I sampled a little of the meat mixture before adding the sauce and cheese, and it was very tasty. Now, the finished product was extremley RICH. It was difficult for us to finish a small portion because of this reason. Would definately make a cheese modification if I dared to try this again.

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: Apr. 27, 2006

I used 1.5lbs instead of 3 and had PLENTY of meat in each shell. I omitted the eggs since they really are only used as a binding ingredient and unneccesary if you are using cream cheese versus ricotta. I also added a pkg of chopped spinach, drained. I think I could have gotten away with half a pkg of cream cheese as well. Overall, very tastey.

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mikita

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Reviewed: Apr. 27, 2006

I made this the other night. I also made a few alterations based on some of the other reviews. But basically the same. My family loved it! My 10 year old son suggested putting the meat and cream cheese mixture over nachos. We may try that soon!

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LindaRae

Cooking Level: Intermediate

Living In: Greenwood, Indiana, USA

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Reviewed: Apr. 26, 2006

I've never attempted stuffed shells (mainly because I don't like ricotta cheese--so this was a good fit for me since it has cream cheese instead!). This was absolutely delicious!!! I did add some Italian seasoning to the mix as well as some shredded Italian cheese blend before stuffing the shells. It was so good that I couldn't help but eat some of the filling before I even got all of the shells stuffed! (The stuffing part was a little messy, but well worth it!) My mouth was watering by the time these babies come out of the oven. Will definitely make again!

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Wanda S.

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Bargersville, Indiana, USA

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Cara's Creamy Stuffed Shells

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