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Reviewed: Mar. 15, 2008

FANTASTIC RECIPE! OMG it was SO good. We changed it slightly: Used one 14-oz can of diced tomatoes mixed with sauteed onions, dried basil, and dried oregano instead of the plain tomato sauce. Sprinkled a little dried basil into the stuffing mixture. And used 9 jumbo pasta shells instead of 6 (we just stuffed them less full, maybe with a tablespoon of filling each). Oh, and used light cream instead of heavy cream. It was SO SO SO SO SO SO SO SO good. Please make it immediately. You will not regret it.

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Carly


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Reviewed: Jan. 6, 2008

This recipe turned out even better than it sounded. It was so good I was stuffed and could not stop going and getting more. I added a bit more garlic than suggested and about two minutes before coming out of the oven I added Shredded Montery Jack cheese to the top and put it back in the oven for the last two minutes. It was Awesome and will be cooked many more times in my Kitchen

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mustridebike

	Cooking Level: Expert Home Town: Columbus, Ohio, USA Living In: Lancaster, Ohio, USA
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Reviewed: Oct. 13, 2007

A Keeper and so easy to make. I too used sweet sausage. I wanted to use some ricotta but didn't have any so I just add a small bit of sour cream to it. I stuffed the shells a day ahead of time and put them in the baking dish with the sauce at the bottom. Right before serving I just added the sauce to the top. I did add some shredded mozzarella during the last 10 minutes of cooking. Now that I know that we really like this recipe I will make a lot more the next time and freeze some. Update: I increased this for 8 - DO NOT use 4 eggs - 1 is sufficient-I may look for another recipe that starts with serving 6 or more-this one is not accurate for increasing ingredients.

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Aspiring Chef Rita

	Cooking Level: Intermediate Home Town: Woodside, New York, USA Living In: Linden, New Jersey, USA
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Reviewed: Sep. 24, 2007

These turned out great. I did use ricotta cheese for the filling.

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jessicado


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Reviewed: Jun. 18, 2007

I've made these about 3 times now and they're very tasty and I think fancy. For other new cooks out there, I wouldn't say these were easy like everyone else has, but they really aren't hard either. Grind the sausage up pretty small.

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Debbie


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Reviewed: May 22, 2007

I used sausage and frozen spinach, and these were fabulous!! Make sure that you note the serving size is for 2. I used 1 box of pasta shells, 1 box of spinach, 1 1b. of sausage, doubled the spices except for the salt, and used a whole jar of spaghetti sauce to make a family-sized portion. The addition of salt could be eliminated if using frozen spinach that is not salt-free.

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MOONPIE67

	Cooking Level: Beginning
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Reviewed: May 11, 2007

This was very easy to make and everyone loved it. I think next time I will add some ricotta cheese though to thinking the filling. Other than that we really enjoyed it and it will be made again.

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hotdanish


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Reviewed: Mar. 19, 2007

Wow! This was easy to make, and it tasted fantastic! My boyfriend and his roommate voted it two thumbs up!

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Pam F


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Reviewed: Mar. 18, 2007

These stuffed shells were really tasty. I added part skim ricotta to the mix to stretch the filling a bit farther so I could stuff more shells. I also added a bit of fennel seed to the pork for an extra something. I was really happy with how these turned out and pleased with how easy the whole dish was to pull off.

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Jason

	Cooking Level: Expert Living In: New Hartford, New York, USA
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Reviewed: Feb. 19, 2007

These were delicious and easier to make than I thought. I'm making them again tonight.

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janet


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