Reviewed: May 22, 2012

Delicious! I took out the mushrooms and added some ground turkey for some meat. Other than that, I pretty much followed the recipe. Would love to try this recipe next time with homemade sauce!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Charmaine

Cooking Level: Intermediate

Home Town: Decatur, Georgia, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: May 6, 2012

I LOVED this recipe although I made some adjustments; omitted the eggs, substituted ricotta cheese for Philadelphia cooking cream( 1 container), used tsp of salt and had to add more pasta sauce. Turned out amazing!!!!" Will definetly make again

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jilians

Reviewed: May 2, 2012

This recipe is a WINNER!! Even my picky eater went back for seconds. I halved the recipe and omitted the mushrooms. I did reduce the amt of salt to half. This is definitely being added to our monthly rotation! Thank you for such an awesome meal!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sunshine32019

Cooking Level: Expert

Living In: Van, Texas, USA

Reviewed: Apr. 22, 2012

OMG is this good!! I just had 4 big shells, and I could keep on eating!! This is what I used, one 15 oz part skim ricotta, one bag shredded mozz, no parm bc i didnt have it, one egg, italian seasoning, salt pepper and half a box of frozen spinach. I mixed it up let it sit in the fridge while the noodles boiled which I didnt cook fr the full 10 mins, more like 8 mins. I used one big jar of Prego mushroom sauce, and half the mozz sprinkled on top. I baked cvered for half hour, and uncovered for 15 mins. DELISH!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

LOVE2eat

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Apr. 15, 2012

I used double the mushrooms and just sauteed some garlic in about 3 tbs of olive oil with some red pepper flakes. Instead of using a jar of sauce, I mixed the garlicky, red peppery olive in a bowl with a 28 oz can of crushed tomatos. This recipe is so delicious!! Will definitely be making again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Katherine

Reviewed: Mar. 29, 2012

Yum! I was a little worried because I had never made stuffed shells before, but this recipe was great! It fed three of us twice with enough leftovers to send to work with my husband for his lunch today! This will definitely become a regular in our house! The only change was that I didn't add the mushrooms; no reason, I just didn't want them (and yes, I like them lol) and I followed a suggestion to cover them with foil until the last 10 minutes. Then I added the rest of the cheese and broiled it until brown. Next time I will add more sauce, but that's the only change I'd make. Thanks for a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lmeakim

Cooking Level: Expert

Home Town: Washington, Georgia, USA

Living In: Waterloo, South Carolina, USA

Reviewed: Mar. 28, 2012

This is a family favorite! I omit the salt because I find it to be too salty and I omit the mushrooms because my husband doesn't like them. Otherwise, this recipe is perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda

Reviewed: Mar. 28, 2012

Yummy

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rulu930

Reviewed: Mar. 12, 2012

This was DELICIOUS! I halved the recipe since I only needed enough to feed myself and my husband. I did, however, use 1 whole jar of pasta sauce. I also didn't have any grated parm on hand, but it still turned out great! Oh and I added about 1 tsp garlic powder, 1 tsp all-purpose seasoning, and 1 tsp onion powder to the sauce/mozz mixture. Very good! :)

Was this review helpful? [ YES ]
0 users found this review helpful