Reviewed: Nov. 19, 2009

AWESOME & VERY EASY!! I made the exact same way (only left out onions) and it was great. We had friends over and they all raved about it. Will definitely be doing again!

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brsmith

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Reviewed: Nov. 4, 2009

Sauce was a bit too tomato-ey, but flavor was otherwise good. Next time I might reduce or alter the tomato past ratio.

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SoftballMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Speedway, Indiana, USA

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Reviewed: Oct. 24, 2009

Whole family loved this. Used the cottage cheese and though it tasted great!

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mamaoftwo

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Reviewed: Oct. 11, 2009

Couldn't imagine cottage cheese, I like it but no one else in the house does. Ricotta was used instead this was very enjoyable.

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inounvme

Cooking Level: Expert

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Reviewed: Sep. 22, 2009

This is a great meal to make for the work week. It lasts a couple days and its delicious. I did ricotta instead of cottage cheese but next time I will try cottage cheese. Thanks for sharing!!!

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Anna

Cooking Level: Intermediate

Home Town: Stillwater, Minnesota, USA

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Reviewed: Aug. 9, 2009

I really liked this, but naturally I made some changes to fit my tastes better. For one I substituted the tomato paste and the tomato sauce with actual (chopped) tomatoes plus maybe 1/2 cup of water, just because it's healthier that way (I don’t eat things that come in a can). And two, I substituted all the cheeses for Feta cheese, which I LOVE, and it turned out great. I made two dinners and one breakfast out of it. All in all, a great recipe.

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Askmenuser

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Reviewed: Jul. 11, 2009

Very good and easy to make!

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AHicks

Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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Reviewed: Jun. 19, 2009

Delicious! Passed this recipe on to my daughter in Germany and she and her husband also loved it! Making it again tonight!

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Tina

Cooking Level: Expert

Home Town: Bedford, Massachusetts, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jun. 1, 2009

This was good. I used crumbled hot italian sausage instead of ground beef. The only downside to stuffed shells is that it was really messy for me to get the cheese mixture into the shells.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: May 27, 2009

These were so good and so easy. I also used ricotta cheese and just canned spag. sauce and they were great!!!

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BB112983

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Reviewed: May 20, 2009

These were good! I will cut back on the amount of tomato paste next time and substitute sauce - it was a little too thick. I also added in more seasonings into the tomato sauce and a few cloves of chopped garlic in wtih the onions.

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Joni Hoffman

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Reviewed: May 19, 2009

The kids loved it, even requesting it for their school lunch the next day. The only changes I did was saute garlic with the meat and onions; and the tomato paste I used was a tomato basil blend. Thanks for the suggestion of using a ziploc bag to fill the shells. It made for a quick job.

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VAZ123

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Reviewed: May 18, 2009

This recipe was really good! I used ricotta cheese instead of cottage cheese per personal preference and I added basil and oregano to the pasta sauce. I will definitely make this again!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: May 18, 2009

Very rich and filling, I followed the recipe exactly and the "sauce" was very thick which I expected with 12oz of tomato paste. I kept think I shoud add water but the recipe did not call for any. I notice other reveiwers used their own sauce so they avoided this problem. I have other stuffed shells recipes that I liked better so will probably not use this again.

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Cindy

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Reviewed: May 14, 2009

This was a good dish but I made some changes. I added my jar sauce as well as a small can of tomato sauce. I added carrots and fresh garlic, minced. The shells were filled with the cottage cheese, eggs and parm as directed but I did not like it as much. I used cottage cheese for the mostacciolli bake and that turned out well. I think the next time I make it will be with ricotta cheese instead. Other than that it was a tasty pasta dish. A decent variation of lasagna.

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fluffster67

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Keller, Texas, USA

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Reviewed: May 13, 2009

It was really good but I made it with ricotta cheese instead as I do not like cottage cheese. The only puzzling thing was that I ended up with lots of ricotta stuffing. I made 32 jumbo shells and a small lasagna with the leftovers. My family loved it.

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Epicurelady

Cooking Level: Expert

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Reviewed: May 12, 2009

Loved this recipe! I preferred the cottage cheese mixture to a riccota. It had a perfect blend of flavors. I used the Cabot brand, which was nice and thick, as other cottage cheeses can be loose or watery. The result was a very tasty but not heavy filling. I did use my own sauce instead of the one given. Will definately make again!

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JTFITZ

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Reviewed: May 12, 2009

Really good!! My family loved it! I used a can of spaghetti sauce (faster) and it was great! Thanks for the recipe!

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Elaine

Cooking Level: Intermediate

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Reviewed: May 10, 2009

This is a good, solid recipe. I made just a few minor changes: sauteed fresh garlic with the meat instead of using garlic powder, added a few extra seasonings, and cut the meat down to one pound. As always, I used a little Ziploc baggy with the corner cut out to pipe the filling into the shells. Hassle free! I prepared this early in the day, refrigerated, then baked for dinner. Turned out great. Thanks :)

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