Excellent. I had no problem stuffing shells. I cooked them 2 minutes less than package al dente. Rinsed in cool water with a touch of olive oil. Filled each one by hand, pushing an amount smaller than the radius of the shell till it got thru, then over stuffing at both ends. I recommend soft, fresh mozzarella that you shred yourself. And I line an oblong glass baking dish till it is full with a single layer, about ten longtitudally and two laterally on each side. Awesome. I usually combine jarred pasta sauce in a pot on the stove, add half a can of tomato sauce, and spice it up to flavor with oregano, basil, fresh garlic, and a teaspoon of sugar. I grew up in an Italian neighborhood, and they taught me everything!
Was this review helpful?
3 users found this review helpful
Excellent. I had no problem stuffing shells. I cooked them 2 minutes less than package al...