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Reviewed: Jul. 1, 2008

Mostly made as is. I didn't care to hunt down whatever 'Buffalo' mozzarella is so just used regular. (I'll have to check that out since I'm a cheese lover.) And I don't usually have smoked bacon -- meant to add a bit of my 'smoke in a bottle' but forgot. Not sure how much difference that would have made, because I didn't much see the point of the bacon. May be one of those things you notice more when it's missing, rather than when it's there. And this only filled I think about 2/3 the shells called for & that was not even stuffing them really good. They were pretty good, but not "great." Been quite some time since I've done large shells, so it was certainly something different.

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Erimess

	Cooking Level: Intermediate
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Reviewed: Nov. 18, 2007

Wow, were these ever rich! I made one change, I only had prosciutto in my freezer, so I used a couple of slices, but it ended up being incredibly salty (my mistake). However, I also thought the amount of cream cheese was almost overpowering. We ended up being able to stretch these quite a bit, only having two shells each per meal with a big salad. I think next time I make these, I will sort of borrow Cindy's idea below and sub half of the cream cheese with ricotta.

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Food4me

	Cooking Level: Expert Home Town: Edmonton, Alberta, Canada Living In: Calgary, Alberta, Canada
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Reviewed: Sep. 19, 2007

This was really good. I did make some changes (I used ricotta cheese instead of cream cheese. My bacon-crazy kids really liked this one.

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Cindy

	Cooking Level: Expert Home Town: Northport, New York, USA Living In: East Northport, New York, USA
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Reviewed: Sep. 16, 2007

This recipe was great, but needed a couple of changes. I added about a 1/4 lb of hamburger to bacon mixture and that turned out well, also gave me more shells to fill. With the shells, I would cook them for atleast 10 min instead of eight. They weren't all the way done and after baking they were hard on the edges. Also I wasn't too big of a fan of the tomato puree. Not too much flavor. I think next time I will just use ragu or prego sauce of my choice for extra flavor. Overall this recipe was pretty good!

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alytholen

	Cooking Level: Intermediate Home Town: Logan, Utah, USA Living In: Taylorsville, Utah, USA
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Reviewed: Sep. 1, 2007

Did not like these at all. The taste of breadcrumbs was too overpowering. I didn't use fresh breadcrumbs but dried which may have been the reason. Per another review I did add cheddar cheese with the mozzarella. That was a good move. Other than that I can only suggest cutting the amount of breadcrumbs in half.

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KRISTYLEE3

	Cooking Level: Expert Home Town: Bethlehem, Pennsylvania, USA Living In: Hellertown, Pennsylvania, USA
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Reviewed: Jun. 29, 2007

My family LOVED this recipes!!! My 2 year old can be hard to please but it was no problem with this dinner and my husband finished off the leftovers by the next night! I made a few changes of my own which I felt made the recipe that much better. We're not big fans of bacon so I substituted the bacon for 3 Italian sausages. I removed the skin of them and chopped the meat up. Same cooking time and everything...just different meat. I found that using the sausage helped yield more shells as well. I also added a bit of shredded cheddar cheese on top since we're all such big cheese lovers. But this recipes is DEFINITELY one I will be making again real soon!!!

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