This was great! I made a few changes per some reviews I read and what I had on hand. I subbed ricotta cheese for cottage cheese; used dried herbs (about 1 t. of each) instead of fresh and used more mozz cheese. I also added a box of spinach, thawed and drained well to the cheese mixture. Also, I added about 1/4 t. nutmeg to compliment the ricotta. Per other reviews, I cooked the pasta a little less and put them in a cold bath after draining them. I may not do this next time because they were a little tough. Also, per other reviews, I covered w/foil for 20 min of baking and then uncovered for another 20 min. You definitely need a pan larger than 13x9 or 2 pans b/c it makes a lot. I'm thinking I will freeze half of the cheese mixture next time to make it again later (then I just have to cook shells, assemble and bake). It makes a ton for 2 people (we ate it for 4-5 days!!). Also, I didn't need to use a bag to pipe it into the shells as others suggested. It was pretty easy to use a spoon to fill the shells. I'm not usually into vegetarian meals but this one was very filling. This is better than my mom's version of stuffed shells (w/meat and bread crumbs!) b/c it is more saucy. Good for company!
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