UPDATE: MY FRIEND & HER HUBBY LOVED THIS (MY FIANCE, NOT SO MUCH LOL)!!! This was "OK." To be fair, I must admit, I made a LOT of ch. Having said that, I do not believe they enhanced the end prod. As is, FBERLAGE's recipe is deserving of 3 *s (seemed very bland, hence the rating). Even w/ my "improvements," I would still give no more than 3 *s (sorry!). Here are my ch.: a) b/c I wanted to clear 2 (26) oz. cans of Hunt's pasta sauce from my pantry, I comb. what I had (trad. AND garlic & onion sauces) - & used BOTH cans (as opposed to 1 1/2 cans), b) I add. a ricotta layer (comb. 15 oz. ricotta, 1/4 c. 1/2-1/2, 1 1/2 c. Italian-blend cheese, 1/4 c. Parm, 1 t Italian seasoning, 1/2 t ea. s&p, 1 cloves minced garlic & a 10 oz. pkg. of thawed / drained spinach). I omitted the cheddar & used only Italian-blend cheese. I also used Italian-seasoned bread crumbs & 16 oz. of pasta (didn't see the point in wasting 4 oz. of a 16 oz. bag). I assembled everything in this order: sauce, noodle mix. (mix. as direct.), more sauce, ricotta, remaining noodles, rest of sauce & cheese. B/c I was delivering 1/2 to a friend, I divided = portions b/t 2 9 in. disposable pans. I baked my casserole, covered for 30 min. / uncovered for 15 min. Served w/ Dole's Autumn salad mix (yum!), garlic bread & cider, this was a nice fall meal. I still like my Pampered Chef stuffed shells recipe better, but I'm glad I gave this a try. Tx. FBERLAGE :)
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UPDATE: MY FRIEND & HER HUBBY LOVED THIS (MY FIANCE, NOT SO MUCH LOL)!!! This was "OK." To be...