We loved this! Often my family and I will choose a recipe to try, then as we eat, we critique the results and decide what we would change in the future. The biggest decision is always, "will we repeat this recipe?" This was a resounding yes for these stuffed shells. The only change made to the preparation was the use of a bit more salsa. 1/4 c. seemed too little for the bottom of the pan, so 1/2 c. was used. Also, 3/4 c. to top remaining shells seemed too little once it had been doled out. I found that I stopped measuring the salsa topping and just made sure that there was enough to cover each shell well so that the pasta did not become crunchy. Like other readers, I cooked this at 350 degrees for 30 minutes, then during the last 10 minutes covered it with shredded cheese before returning it to the oven. This dish was even better on day 2! Delicious!
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