Awesome with a few needed changes: For a 16 oz box of shells, I used 1c small curd cottage cheese, 1 & 1/2 c ricotta cheese, 16 oz shredded mozz cheese, 2 jars spag sauce, 1/4 c parm cheese, 2 eggs, 1 t garlic powder & 1/2 t each: oregano, basil, parsley, fresh pepper. Mix all spices, all cheese (excpet 1/2 of the mozz), & eggs: set aside. Cook shells 3 minutes less than directed, emerge in cold water until cool, place on a clean towel and let air dry (1 hour or so). Cover bottom of 9X13 dish with sauce, fill shells (I used a gallon bag with dime size whole at one tip and add 1/3 of mixture at a time).Place shells seam side up and very close together, top with rest of sauce, make sure you get all of the shells. Sprinkle with some parm cheese and the rest of the mozz cheese. Bake covered 20 minutes and uncovered 15 more minutes. Let sit for 10 minutes prior to serving. I added meatballs and sausage to the dish, just wonderful.
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