Cheese and Bacon-Stuffed Pasta Shells Recipe Reviews - Allrecipes.com (Pg. 3)
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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Photo by 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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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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Photo by KRISTYLEE3

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA
Living In: Hellertown, Pennsylvania, USA

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Photo by Savanna Carlisle
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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Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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