I followed Sallyjun's recipe to the letter but when I went to stuff the shells using others suggestions of putting mixture in a plastic bag and cutting off a tip to allow mixture to be squeezed out, it was a horrible mess. So, here's what I did. I used my smallest spring loaded scoop, about the size of a golf ball, and filled the scoop to the top and then released the filling into a shell....worked fantastic and there was very little mess. Sometimes these small scoops are hard to find but they are worth their weight in gold. I use it for making cookies. Now back to the recipe. I baked the pasta shells for 20 minutes covering it with non-stick aluminum foil and then removed the foil and baked for another 20 minutes. Turned out perfect. I used Prego which is our favorite red sauce. Hope I've made someone's day with the small spring loaded scoup suggestion. Meanwhile, thanks Sallyjun.....great recipe!
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I followed Sallyjun's recipe to the letter but when I went to stuff the shells using others...