Reviewed: Nov. 14, 2009

great filling. Shells had tendency to tear, and some stuck together - probably need to cook fewer at a time, or get a larger cooker.

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Oct. 26, 2009

These shells turned out fantastic. I did follow other users suggestions and added an extra jar of sauce and think I still could have added an additional jar. The tast was great and they weren't too complicated to make. I will definately keep this in my recipe box.

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Stacey

Cooking Level: Expert

Home Town: Gibraltar, Michigan, USA

Living In: National City, Michigan, USA

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Reviewed: Oct. 20, 2009

I am so proud of myself!! this was my first time making something like this, and it came out so good, my kids ate it all up without having to argue with them!! I can't wait for my husband to get home and try it. i did as some suggested and used a plastic baggie to fill the shells, so easy, definitely will make again, thanks for the recipe!

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nicole

Cooking Level: Beginning

Home Town: Plympton, Massachusetts, USA

Living In: Taunton, Massachusetts, USA

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Reviewed: Oct. 20, 2009

This is a great recipe every time I make it, somehow it always gets better. I make it for my girlfriend and her parents, and I get nothing but "WOW This is GREAT." But since her father is not a cheese man(except mozzerella) I make stuffed beef and mushrooms. I leave out the mushrooms for my girlfriend, her mother and I. I use Rinaldi's meat flavored sause and the best ricotta cheese.Plain and simple 4 words "It's to die for." Thank You Renee for a great recipe...

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Italianoman007

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Reviewed: Oct. 18, 2009

I made these for a friend and he said these were the best things I ever made him.

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TerriA

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Reviewed: Oct. 18, 2009

Very good recipe! I combined this recipe with Rachel Ray's stuffed shells recipe on the food network site. I use 32oz part-skim ricotta, and add 1.5 cup grated asiago in the mixture. Instead of jar sauce, I saute onions and garlic in olive oil (2 turns of olive oil) and add 28 oz crushed tomatoes. Then add 2 tbsp of oregano and basil (you can also chop about 8 leaves of fresh basil) to the sauce and simmer. Spread some sauce on the bottom of the dish, put the stuffed shells in the dish and pour the sauce over. Cover with 8oz of shredded mozzarella cheese and bake for 50-60 min.

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SZYQ1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 5, 2009

Very Good Basic Recipe.

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atclark

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

Based on other reviews, I substituted fresh garlic for the salt. The result? Amazing. This recipe is so simple that a beginning cook can try it out, but elegant enough to use for a romantic dinner (and impress your date!). The first time I made this dish, I found it helpful to put the shells on a plate as I stuffed them, so that if there were some that needed more or less when I got to the end, it was easier to manipulate them.

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boomboomjulie

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Reviewed: Sep. 6, 2009

Great recipe! Second time ive made it, ive been looking for this for a long time! as others mentioned, i used 1 tsp of garlic salt in place of the regular salt-tastes perfect! and instead of ricotta cheese, ive used cottage cheese. Amazing!

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bmw41486

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Reviewed: Aug. 27, 2009

This is a great recipe (minus the salt). I took the tip from other reviews on using a plastic bag to fill the shell much like icing a cake - what a time and mess saver. I also covered the shells with a meat sauce - outstanding. Thanks for the recipe.

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Luana Henry (Massey)

Cooking Level: Intermediate

Home Town: Ontario, California, USA

Living In: Wrightwood, California, USA

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Reviewed: Aug. 24, 2009

Very good! I didn't have ricotta, so I used cottage cheese put through the processor. I omitted the eggs and used 1/2 t. salt (from another reviewer). I used 1t. Italian seasoning ( in place of parsley)and I had a little (maybe 2T. - 1/4c) of fat free sour cream left over from another meal, so I threw that in. I was not intending on changing the recipe that much, I just did not have all the ingredients on hand (poor planning on my part). The result was wonderful and I will make this again in the future!

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Tami

Cooking Level: Expert

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Reviewed: Jul. 10, 2009

If you don't cover the shells completely with sauce, they will get really dry. Also, make sure not to overstuff the shells. Does not taste good with too much ricotta.

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MCCOMBSS

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Reviewed: Jun. 24, 2009

I love this recipe ! I cut out the salt and pepper and instead used Grinders Italian Seasoning ( it has sea salt, pepper, Rosemary, red pepper ) I did not cover my shells when I put them in the oven and they dried out so they really need that cover when going into the oven. I will make this over and over again.

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Redsoxdiane

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Reviewed: Jun. 19, 2009

I halved this recipe since I'm usually only cooking for myself. I cooked them 4 shells at a time in my toaster oven. Even with a halved recipe it made about 25 shells. It worked perfectly. I used sauce that I made from a recipe on this site, and just put the extra mozzarella and parm. cheese on top instead of mixing it in with the sauce. I also did not use the mushrooms called for in the recipe. It's very delicious. I might make a few more changes next time... I will put more sauce on the top, probably add some kind of garlic powder to the filling mixture, and cover the shells for part of the baking. All in all this is an awesome recipe, and was very easy. edited to add: I made some for my family and they loved these. I did add some garlic powder into the cheese stuffing mixture and I cooked them covered for 40 minutes (this was in a 9x9 pan, about 13 shells) and then uncovered and cooked for 13 min longer.

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jackie0h

Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

Living In: Studio City, California, USA

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Reviewed: Jun. 18, 2009

Excellent stuffed shells recipe. We use our own sauce and I am yet to try it with the mushrooms, other than that followed the directions to a T and they've come out perfect everytime. We love having this for dinner with a nice salad.

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Brooke

Cooking Level: Intermediate

Living In: Wheaton, Illinois, USA

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Reviewed: Jun. 14, 2009

This was a great dish. I did make some changes to suit our preferences though. I addes a package of frozen chopped spinach (thawed and drained well) to the filling. I also combined 1 1/2 cups of beshemel sauce (3 tbsp. butter melted over med-low , 3 tbsp. flour added and brought to bubbly for 1 minute, add 1 cup half and half, 1/2 cup milk, stirring constantly, bring to just about a boil) with 2 cups of pasta sauce, instead of the 28 oz of plain pasta sauce. I combined the "new" sauce with the mushrooms, which I sauted in a little butter for a couple of minutes, and omitted the parmesan and mozzarella in the sauce, as the beshemel made it plenty creamy. I baked it for 40 minutesd covered, then pulled the foil off and added the 8 oz of shredded mozzarella. I then baked for 15 more minutes. Super good!

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messy_jessie

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Stuffed Shells has always been one of my husband's favorite dishes, but I never tried to do it myself ... I did this wonderful recipe and it was a bit success! Thanks so much for the great recipe!

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ANINHA

Cooking Level: Intermediate

Living In: Lexington Park, Maryland, USA

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Reviewed: May 25, 2009

These were awesome! My mother even liked them and told me to put them on my "best dishes" list. She generally doesn't like anything "fancy," which she thinks stuffed shells are. I impressed myself with this dish and will probably make it often. Loaded with delicious! :-D

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Webdeavah

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Reviewed: May 12, 2009

Delicious...no changes needed!

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Brynn

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Reviewed: May 4, 2009

These were really good. I made mine with low fat ricotta cheese and did not need to use any of the eggs. I cut the salt in 1/2 per other recommendations and added garlic powder. I baked mine covered for 35 minutes and then uncovered for 10 minutes. I used a large jar of Prego Sauce with a little xtra lean meat. This was my first attempt and definitely a keeper. My husband and 1-year-old son both liked them.

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Holly

Cooking Level: Beginning

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Stuffed Shells III

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