Reviewed: Nov. 12, 2009

These are easy and delicious! I made them for my father-in-law and he said this is now his favorite dinner I have ever made for him! The only thing I did differently was to use fresh parsley as I had some on hand. I also divided this into two smaller pans and froze one. A month later it was still delicious! The frozen pan I baked covered at 350 for about 45+min (until warmed through) then an additional 10 minutes uncovered. You'd never have guessed they had been frozen!

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LadyAviator

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

These turned out perfect. The only thing I changed was food processing the cottage cheese so it has more of a ricotta texture. Other than that, followed directions exactly. Super!

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kvl

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Reviewed: Oct. 24, 2009

The filling was a little bland for my taste. I will be making this again just with some more spice in the cheese blend. Thanks for the recipe.

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CrysNBoo

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

Wonderful recipe. I used fat-free cottage cheese, part skim mozzarella, and Ragu no sugar added tomato basil sauce and it made this dish a healthy choice. Add chopped spinach if desired.

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MaryJason

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Reviewed: Oct. 12, 2009

Very good recipe. The stuffed & baked shells freeze wonderfully - just add a little more sauce around them when you reheat. I like to add some blanched spinach to the filling, but made exactly as the recipe these are great.

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DJRM77

Cooking Level: Expert

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Reviewed: Oct. 9, 2009

I LOVE stuffed shells and just made them myself for the first time with this recipe. It was easy, tasty, and you can basically add any little thing like spinach or tomatoes, into the filling and it still comes out great

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ziblizard

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Reviewed: Oct. 5, 2009

It was great!

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cassandra

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Reviewed: Sep. 28, 2009

I made 12 servings of this which filled a 10x15, 9x13, and 9 inch pie plate. I followed the advice of "redamber" by not boiling the shells. And it worked great! (I had to make it the night before and pour 1/2 - 1 cup of water of the tops of shells with their stuffing.) The moisture of the sauce on the bottom, the filling, and the water softens the shells. And they needed to cook for 50-60 mins the next day. Also I poured the top sauce on (which I added ground turkey to) right before baking. This recipe was salty =(. I needed more sauce than the recipe called for. I put the filling in a ziploc, cut the corner off, and squeezed the filling in. Seems like a great recipe! Probably much easier the way I and some other people did it! I added spinach too!

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

I used Ricotta cheese instead of Cottage cheese. I didn't mix the cheese together with the sauce either. It turned pretty good. My guys liked it but I notice that no one has heated up any of the leftovers. I topped with Mozzarella and covered the dish while it baked and then took the foil off for the last 15 minutes of baking. The Mozzarella on top made this dish, without it it would not have been as good. I think using a meat sauce instead of just a marinara sauce would be a good addition. This was OK but not one of our absolute favorite meals.

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Sep. 23, 2009

I did not like this at all. I made it exactly according to directions. I think the amount of parmesean is way too much. Mixing the cheese in the sauce gave it a strange flavor. Unfortunately we threw it all away. A lot of wasted time and money.

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Melissa Watson

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Reviewed: Sep. 21, 2009

Delicious and easy! I made it the first time w/cottage cheese, but it just didn't taste quite right. Made it the second time around w/ricotta, and it was perfect. This recipe's a keeper!!!

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SarahZ

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Reviewed: Sep. 12, 2009

I have fixed this twice... great recipe! I made a few minor changes the second time ... added spinach, used italian seasoning instead of the oregano(family preference), added Mozzarella on top.. and followed one reviewers suggestion of covering for 20 mins, then removing the cover for another 20... big difference, didn't dry out. All in all a great meal ... very filling and very tasty! THANKS for sharing!!!!

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Mary

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Reviewed: Sep. 5, 2009

These are pretty good, but I'm not crazy about the cottage cheese and neither is my husband. Will try them again with Ricotta or half and half.

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Jenna

Cooking Level: Beginning

Home Town: Laredo, Texas, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Aug. 20, 2009

The only reason I could not give this recipe 5 stars is that I found it a bit messy. I read many reviews and took the advice to fill the shells with a plastic bag. Maybe it is just me, but I made a mess! BUT, it was delicious! I did add a touch of crushed garlic and Italian herbs to the filling. I will be making this again BUT not something that is an everyday meal! Definately a weekend or company meal.

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skmge

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

These were delicious. I made them for company, and everyone raved. Putting the filling into ziploc bags was genius and a big time/mess saver!

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KLCarignan

Cooking Level: Beginning

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Reviewed: Jul. 22, 2009

My daughter made this dish, as is, and it was wonderful. We had to buy two 12 ounce packages of shells to get the extra 4 ounces called for and had quite a few cooked shells left over that she couldn't fill. One 12 ounce package would have done nicely.

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Tom Pawlicki

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Reviewed: Jul. 6, 2009

Big hit with the changes listed in the personal note.

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tmcloyola

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Reviewed: Jul. 5, 2009

I cooked these for my ravioli-loving boyfriend. he liked them just as much as he likes ravioli! it was a nice change from our usual. we used pesto sauce instead of tomato, and I also added cheese on top. overall, it was really good. some of the noodles were a little dry, so next time I'll probably cover for longer.

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tory

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Reviewed: Jul. 1, 2009

Yummy! I did make a few changes. I only needed about half the large shells that came in the box. I increased the garlic powder to 1/2 tsp and added a little water to the sauce that I poured on top to make sure it did not get dry. I saved some of the mozzarella and sprinkled on top. And of course, I added spinach to the cheese mix.

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Ashley

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Reviewed: Jun. 25, 2009

Very good, simple to make and fairly inexpensive. Great leftovers too!

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MGALS

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