I decided to use cottage cheese in place of ricotta as I had some on hand and cottage cheese is often used in place of the more expensive ricotta. I only had a 24-oz carton of cottage cheese so I reduced the other ingredients accordingly. I also did not cook the shells ahead of time. I gently filled the "raw" shells with a teaspoon. For the shells that were too tightly curled to fill, I put them in an 8 X 8 pan (as my 11 X 7 pan was filled already with the stuffed shells) and spooned the filling over them. I spooned the sauce (I had homemade sauce) over both pans, covered tightly with aluminum foil and baked for 90 minutes. The shells cooked in the steam.
I, like several other reviewers (at least the ones that gave only 1 or 2 stars), noted how salty the dish was. I didn't feel it was so salty as to be inedible. However, I think the salt could be cut in half or even eliminated. Like some other reviewers, I think it's strange to mix the cheeses with the sauce. I think it would have been better to spoon the sauce over the shells and then sprinkle the cheese on top.
The taste was OK--I agree with some others who thought it was kind of bland. And, like others, I, too, am surprised the recipe doesn't call for oregano or some other spices/herbs commonly used in Italian dishes. This recipe didn't "wow" me so I'll keep searching.
Was this review helpful?
0 users found this review helpful
I decided to use cottage cheese in place of ricotta as I had some on hand and cottage cheese...