Reviewed: May 25, 2008

I found the flavor of the dish fantastic, but not worth a repeat since the presentation was awful. The filling is one of the best for stuffing pasta, tho. Used the leftover filling to do some shells up & that was perfect!! And since alot of posts are about the amount of sodium, that's really dependent on your choice of sauce. I happened to have a jar of Ragu's Robusto in the cupboard & used that rather than my usual Barilla. No problems. I will guarantee you will want chocolate or ice cream to clear the palate after this dinner!

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PHASION


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Reviewed: Feb. 4, 2008

Thought this tasted bad. It sounded good....

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LABARBERA

	Cooking Level: Expert Home Town: Rochester, New York, USA Living In: Webster, New York, USA
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Reviewed: Dec. 3, 2007

4 star dining in my kitchen! Due to other comments about the excess fluid, I added 1T Parsley flakes, 1/2 cup parm. cheese and cut the mozz. in half to cut excess fats as well as the fluid and salts others commented on. I used LaDonnas Spaghetti Sauce (5 star!) but only used enough salt in it to sweat the onion as other reviews lamented on the degree of sodium. Make it! Its beyond yummy!!!

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akin2peter

	Cooking Level: Expert
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Reviewed: Aug. 8, 2007

I was a little unsure about how this combination would taste but it was delicious! Even my husband who is not normally a fan of cheese loved it! We are planning to make it for guests because it was so easy!

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skylers_mommy2007


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Reviewed: Aug. 7, 2007

This was very good. My husband enjoyed it more on french bread as a sandwich.

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esborgstrom


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Reviewed: Mar. 9, 2006

My husband says this is one of the best dishes we have made. This will replace our manicotti with noodle recipe. Thanks for the great recipe!

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KLEROUE


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Reviewed: Apr. 6, 2005

The texture of this dish seemed a bit too wet to me the first time I made it, so the second time I was very careful to dry the roast beef slices between sheets of paper towels before filling them. Also, on my second go with this dish, I added parmesan cheese, dried parsley, and black pepper to the ricotta mixture. That helped. This recipe definitely gives you that Italian-style food fix, without the carbs from pasta.

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Joan


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Reviewed: Feb. 2, 2005

although this was a bit time consuming for my family of 10 every single one of us enjoyed it. I'll definatley make it again ...and probably again. very very tasty

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MARGIEHONEYWELL

	Cooking Level: Expert Home Town: Merritt, British Columbia, Canada
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Reviewed: Jan. 11, 2005

A salty pricey meal. I think would rather stuff shells. Thanks for the new food adventure, though!

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Texasglori

	Cooking Level: Intermediate Home Town: Dearborn, Michigan, USA Living In: Fort Hood, Texas, USA
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Reviewed: Dec. 3, 2004

I had high expectations for this recipe,as it really sounded like something different and special.I love stuffed shells, so was hoping to love this as well. I didn't. It IS different, but it didn't grab me. Something about the meat/cheese combination, I think. I'll stick to stuffing shells and manicotti.

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SBC1023


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Reviewed: Jun. 13, 2004

These were easy and delicious. They did turn out a bit too salty, so I'll have to find ways to cut some of the sodium out. Also, I found 2 tsp. italian seasoning to be a little too much - I will reduce that to 1 tsp. next time. Otherwise, it was a big hit!

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MRSBEE

	Cooking Level: Intermediate Home Town: Tahoe City, California, USA Living In: Citrus Heights, California, USA
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Reviewed: Mar. 23, 2004

This is a great dish to make. All of my kids loved it including the toddlers. I use pre-seasoned (Italian style) tomato sauce instead of pre-made spaghetti sauce for even less sugar and carbs in the recipe. I also make more than I need for one meal since this recipe refrigerates well. A defininte "keeper" in my recipe box. :-)

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LEANDMOM

	Cooking Level: Intermediate Home Town: Eugene, Oregon, USA Living In: Nashville, Tennessee, USA
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Reviewed: Dec. 26, 2003

This was very good. I used Healthy Choice roast beef and didn't find it too salty. I think I'll heat up the leftovers and then put them in a hoagie roll. Make it, eat it, enjoy it.

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LVERNE1


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Reviewed: Nov. 13, 2003

If you like stuffed shells - you will enjoy this recipe. It tastes very similar only the roast beef gives it a little kick while adding protein to the dish. Stuffed shells are history. I will make it with roast beef from now on.

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SHERBY


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Reviewed: Sep. 11, 2003

This was too salty, but I can't really blame the recipe for that. I think I will try this again with my own roast beef, an eye of round roast made with onions, salt, pepper, thyme, bay leaf, a little brown sugar, and beef broth, cooled and sliced thin would make small rolls . The cheese was excellent and I think it could be used in other places, like manicotti. I'll try this one again.

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Amy


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Reviewed: Aug. 2, 2003

This was great. Even thought the butcher did slice this thin, it still worked. My husband loved it (and he is fussy). Give some to my mother and she was up the next day for the receipe. Great, Great, quick and east meal. Thanks

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SWOOZE


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Reviewed: May 7, 2003

These weren't great, but not awful. I just didn't care for them. My husband thought they were good, but I don't think I will be making them again. I think I will stick with regular lasagna or stuffed shells; those add some veggies with the spinach (although that could be added to this recipe). Sorry. Just not for me.

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sbsbea


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Reviewed: Mar. 14, 2003

Great as an appetizer alone- but we like them on a bed of multicolor pasta with some of the sauce the rolls are cooked in.

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AMANDA1978


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