The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 7, 2009
Helpful Tip: After draining and rinsing the shells with cold water, I put all of the shells in my salad spinner and spin them dry. Works great every time and does not damage the shells.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 6, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 6, 2009
Big hit with the changes listed in the personal note.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 25, 2009
Very good, simple to make and fairly inexpensive. Great leftovers too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 11, 2009
I got very good reviews making this for a pretty large crowd. The only changes I made were adding 3 tablespoons of italian seasoning (I doubled the recipe though) and chopping up meatballs and mixing them into the cheese mixture. You can use however many meatballs you want. It was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 5, 2009
I used ricotta cheese instead of cottage cheese. This would be a good dish for a potluck.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 2, 2009
tasty! I added more sauce and left it in the oven 8 minutes longer. delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 29, 2009
Like any good Italian dish, I make the night before-always better the next day. Don't want a sloppy mess? Then don't cook the noodles! Simple fill up a pan of tap water & place noodles in pan for about 15 min, they will be a little hard to handle, but it will work & when you are all done cooking, they will be perfect. I used red. fat rigotta cheese & red. fat cottage cheese, it was delicious. Added a bit more than a pinch of Italian seasoning for a bit more flavor. The most important part of this is to use FRESH Parm/Romano cheese, it makes the dish. Thanks so much!!
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Cooking Level: Expert

Home Town: Burbank, Illinois, USA
Living In: Oak Lawn, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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Reviewed: May 27, 2009
Great recipe! A little more work than baked ziti - but the results are fantastic and the kids loved the look! I cooked the shells for only a few minutes, so that they were soft, but not fully cooked - so they would retain their shape and be a bit more stable hen filling them. I too placed all the filling in a large zip-lock bag and it was very easy to fill the shells. I topped the shells with mozzarella cheese the last 3 minutes of baking so that it would still be cheese and not too crisp. This is a keeper!
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Photo by Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 18, 2009
Alot of stuffes shell recipes call for ricotta cheese. I like this recipe very well because the taste is much better with the cottage cheese. Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Sidney, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 18, 2009
Excellent!! I used frozen chooped spinach and all cottage cheese(lowfat)my 4 kids and a extra child all said this was excellent , I also did not cook shells the recomended time, so they would be easier to fill Thanks for a nice recipe
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Cooking Level: Expert

Home Town: Cutchogue, New York, USA
Living In: Wading River, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 8, 2009
The best! I had never used cottage cheese before in my stuffed shells and now, I will never use anything but!!! People go crazy over these when I make them. Great dish and very easy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 7, 2009
I made this recipe but was skeptical about the cottage cheese. Since so many people praised it I tried 1/2 cottage cheese 1/2 ricotta. I thought the cottage cheese gave it excellent flavor and next time I am doing 100% cottage cheese. YUM!
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Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 4, 2009
This was great both times I fixed it. My large Family loved it and have requested it for Mothers Day dinner. The bag trick for stuffing worked great too.
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Cooking Level: Beginning

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 28, 2009
Very Good. I halved the recipe and it fits into a 9x13 pan. I subbed reudced fat cottage cheese and lo-fat mozzarella and didn't notice any difference. I added 10 oz. frozen chopped spinach. I also used 4 cloves of garlic instead of powder. I added salt and pepper to the filling and piped in the filling using a zip loc bag. I boiled the shells for only 10 minutes so they were super al-dente to make handling easier. I covered the shells with the "Best Marinara Sauce Yet" recipe from this site. Very tasty and not too much work.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 27, 2009
I made this lastnight and put it in the fridge overnight for today. I cooked my noodles for only 5mins and than stocked them with ice water. I havled the recipe b/c i only had 120z of noodles i put two whole jars of sauce in i stuffed the noodles. i cooked it for 20mins with the foil on and 20mins with the foil off and it is GREAT the noodles are cooked great everything is cooked great. Great recipe thank you for posting.
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Photo by Amanda

Cooking Level: Expert

Living In: Zeeland, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 22, 2009
This recipe came out perfect! I will definitely use again and again. Especially, since my husband LOVES stuffed shells! I had been trying to find a good recipe for him and I found it here.
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Photo by YumYumYum

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA
Living In: Beverly Hills, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 20, 2009
This was very good. I followed the recipe to a T and really enjoyed it. My picky husband enjoyed it as well! The filling was just right and the whole thing was easy to make. I like the idea of using a plastic baggie with the corner cut out to fill. UPDATE - since there are just two of us, I froze about half of the shells. We have made them twice - once thawing first, once without - and they turned out great!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Fairborn, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 14, 2009
Used manicotti since the grocer was out of shells plus fresh parsley and basil--several tablespoons of each, you simply can't overdo it--and a tomato meat sauce from the 'World's Best Lasagna' recipe. Satisfaction guaranteed.
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