Reviewed: Jan. 8, 2007

Turned out well, very easy to make, and the kids at it up!

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TROUBLEINA

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Dec. 30, 2006

Thanks for all the great reviews. When I posted this recipe in 2001 had no idea it would be so versitile. Love the idea of chopped spinach in the filling. Can't wait to try that myself. Like I said in my Italian Sausage Soup review, I am a lazy wannabe Italian and come up with the easiest way to make a good recipe. Glad you all enjoy this one too. Thanks again for the wonderful reviews. Karen M

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SALLYJUNKEITH

Cooking Level: Expert

Home Town: Marion, Indiana, USA

Living In: Hampstead, North Carolina, USA

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Reviewed: Dec. 27, 2006

Very, very good. Very, very easy. My husband said it was almost as good as my lasagna! (which, I have been told is excellent). My daughter and I had fun scooping up the filling and putting it in the shells with our hands. You gotta have fun when you cook! Even if there is a little mess to it!!

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Tece

Cooking Level: Intermediate

Home Town: Burlington, Iowa, USA

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Reviewed: Dec. 17, 2006

Excellent recipe, thank you for sharing! I will make this again and again! I used the advice of another member and put the cheese mixture in a ziplock plastic bag and then snipped the end off when stuffing the shells. It worked great, no mess!!!

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Jersey Girl Jen

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2006

Used Ricotta cheese instead of cottage, added 1 tsp garlic powder, and used hamburger in the filling. It was excellent!! Everyone loved it.

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krispixVT

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2006

This was so good. My husband loved it and I did too. The only change I made was doubling the sauce. The cheese mixture was perfect and it was totally worth the effort of making. Will definately make again. Thanks so much!

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CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 4, 2006

I have not made this yet...but plan on doing so this week sometime! I just wanted to share this tip that I use with EVERY lasagna & manicotti recipe. I have never pre-cooked the noodles. Make everything up the night before, pour about 1/2 cup of water over the whole thing, cover with foil, and refrigerate till supper the next night. The shells cook in the extra water and sauce, and its not the least bit runny! No worrying about tearing the shells again!

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redamber

Cooking Level: Expert

Home Town: Kenmare, North Dakota, USA

Living In: El Dorado, Kansas, USA

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Reviewed: Nov. 10, 2006

Great!! I used one and a half jars sauce and just a little sauage and my kids and husband loved it!!! and me too!! Oh yah I also just used half small curd cottage cheese and half Ricotta. I didnt even have the full amount of Mozz. cheese and it was still great. and I did I say EASY yet. THANK YOU!!

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micheleleefrey

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Reviewed: Nov. 7, 2006

This recipe was a big hit with my young daughters, vegetarian (adult) niece and the rest of the family. Everyone asked for the recipe. I did add a little basil to the recipe in addition to the other spices. Since we were going to be gone all day and needed an easy dinner that evening, I stuffed the shells in the morning and refrigerated the dish all day. When I baked it, the cheese mixture was a little watery on top... but that may because I didn't let the dish warm to room temperature before baking. It was still delicious - just looked a little runny. Next time, I let the dish warm up before baking.

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Dawn

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2006

Outstanding! I used my own canned spaghetti sauce, and added a little parsley to cheese mixture.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 17, 2006

These were so delicious and pretty easy to make. We made them as is, the only change was that I served extra sauce on the side. A definite keeper.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 13, 2006

This is awesome, thanks so much, I did not make shells for years thinking it would take so much time and mess, and now I have made this recipe three times under 30 mins, delicious too! excellent, a keeper.

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9 users found this review helpful

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lilpacsmom

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Oct. 10, 2006

this is an excellent tasting reciepe

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1800UGARNISH

Cooking Level: Intermediate

Living In: Mount Sterling, Iowa, USA

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Reviewed: Oct. 9, 2006

I added two chicken breasts shredded in with cheese mixture and 1/2 cottage cheese and 1/2 ricotta. I also used 3 jars of spaghetti sauce (I like lots!)Kept everything else the same. I had enough filling and shells for 3- 9x13 pans. Kids really liked it...that in itself deserves the 5 stars.

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MDDOSS

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Reviewed: Oct. 4, 2006

This is very good and easy. I made this twice. the first time was very good. The second time I was trying to lower the fat/calories and change to taste/ I used part skim ricotta and low fat small curd cottage cheese. I also omitted the parsley (i don't like it) and used 1 tsp basil. I used half the mozzarella and 1 crushed garlic glove. Excellent!

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Laura

Cooking Level: Intermediate

Home Town: Haddon Township, New Jersey, USA

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Reviewed: Oct. 3, 2006

I use my small cookie scoop to fill these up. VERY EASY!!!

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BONCARNS

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2006

This was delicious! I used fat-free cottage cheese, low fat mozarella, added a little more sauce and added some fresh basil. Wonderful!

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Jennifer

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Reviewed: Sep. 24, 2006

These have become a regular at our house, my husband loves them. The only changes I make are adding fresh basil, 2 cloves of fresh garlic, and about a cup of frozen spinach. I mix it all in with the cheese stuffing. Very easy, pretty healthy, and very tasty!

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Sep. 22, 2006

I think it is a great starter recipe that is very flexible as far as changing it to add your own style to it. I added 2 cups of shredded mozzarella cheese and it made it even cheezier. it went great with a salad and some fresh form the oven garlic bread.

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Petey

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Barstow, California, USA

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Reviewed: Sep. 17, 2006

I use one pound of large curd cottage cheese and one pound of full fat ricotta cheese instead of just cottage cheese and I use basil instead of oregano. I also use about twice the sauce (I love sauce). I use this recipe all the time ... it's definitely a keeper!

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SEIFERTKE

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