With some very minor modifications, my mother declared it "Better than lasagne!" and my Dude said "Delicious! You've got to make this again." I used fresh parsley, omitted the eggs, salt and pepper. In place of canned mushrooms and jarred sauce, I used my own variation of Chef John's Tomato Sauce. I boiled the shells, then let them cool while I prepped the cheese mixture. The cooled shells were very easy to stuff. I spread a little tomato sauce in my baking dish, added the stuffed shells and spooned more sauce over it all. I didn't add cheese to the sauce, but sprinkled the extra parmesan and mozzarella over the top of the sauced shells. I covered it with foil and baked for 45 minutes, then removed the foil and broiled for another 5. What a winner! This was so easy to put together, I really see no need to make lasagne ever again.
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With some very minor modifications, my mother declared it "Better than lasagne!" and my Dude...