Reviewed: Sep. 11, 2004

This is my boyfriend's absolute favorite. I substitute for his particular tastes: bottled tomato basil sauce and add shaved parmesan to the mozzarella. It's time consuming, but well worth every minute.

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GRRLVIOLA

Cooking Level: Intermediate

Home Town: Chambersburg, Pennsylvania, USA

Living In: Stuarts Draft, Virginia, USA

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Reviewed: Jul. 19, 2004

This was excellent! I added some chopped spinach, mushrooms and fresly grated parm. I also broiled it for a few minutes to brown the top slightly. This dish is a lot of work, but as the other comments posted, it is well worth it. It is awesome. Thank you for a great recipe!

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Los

Cooking Level: Expert

Home Town: Downingtown, Pennsylvania, USA

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Reviewed: Jan. 11, 2004

Everyone in my famiy loved this recipe so much that I have added it to our "Family Recipe Cookbook". That is a real honor as this book is intended to be passed down through our generations, with only the best recipes in it. I have changed the recipe slightly, adding a little less olive oil and cheese. I have also found the leftovers are even more tastier the next day as all the flavors have a chance to infuse together. When preparing for a large crowd, I cook up the day before, then top off with a little extra sauce for storage.

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Pamela

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Reviewed: Jun. 2, 2003

This recipe takes alot of time but it's worth it! My husband and I agreed that it reminded us of our favorite Italian restaurant. Absolutely delicious...but be sure to make it for someone who will appreciate it.

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RUTHCWTHOMPSON

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Reviewed: Oct. 28, 2002

Very good pasta dish. even leftovers are tasty!

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SPIMPY

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 15, 2002

I found that this was oily.

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DAMWATER

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Reviewed: Feb. 12, 2002

My family really loves this recipie! We ususally add a small bag of fresh spinich which gives it some color. I've even tried the stuffing layered, as lasagne, when I haven't had the time to stuff the shells. Excellent with Classico or Five Brothers sauces too when you are running short on time.

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KRASKOB

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Reviewed: Oct. 5, 2001

Very yummy, even my finicky teenager liked it. I will make for company, but would use less liquid in the Bechamel sauce the next time. It was a tad difficult to stuff. I substituted leek for onion, for a milder flavour.

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