Jonelle Recipe Reviews (Pg. 1) - (16486554)

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Stuffed Shells III

Reviewed: Jan. 22, 2012
Easy recipe and DELICIOUS. I followed the recipe with the recommendations of others to only use 1 tsp of salt. I also piped the filling into the shells using a plastic bag - such a time saver and worked perfectly! The recipe makes more tan a 9X13 pan can hold. My suggestion, after you fill the 9X13, place the rest on a baking sheet (no sauce, just shell & filling) and freeze. Once frozen, pop them into a freezer bag so when you need them next you can choose the quantity you want to bake. I'd put them frozen into sauce with cheese and bake. Easy to make once, and easy to make for a 2nd dinner. (I had about 15 left to freeze after filling my 9X13 - and that was just making a single batch).
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