Lasagna Stuffed Shells Recipe Reviews - Allrecipes.com (Pg. 6)
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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Photo by Cindy

Cooking Level: Expert

Home Town: Lancaster, New Hampshire, USA
Living In: Whitefield, New Hampshire, USA

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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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Photo by fluffster67

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Keller, Texas, USA
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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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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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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Cooking Level: Intermediate

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Photo by CookinBug
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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Home Town: Ithaca, Michigan, USA

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Reviewed: May 7, 2009
the recipe is solid but... the cottage cheese has got to go us ricotta
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Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Displaying results 51-57 (of 57) reviews

 
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