LOVE this recipe, gang! LOVE IT! I make it ALL--THE--TIME!!! And I've made so many variations on it...COUNTLESS varieties. The recipe, as written is PERFECT, but I often find myself with different pasta or cheese on hand.
Tonight's modification was a brainstorm the other day when I was trying to figure out how I was going to use up the extra fine egg noodles I had hanging around. We don't eat pasta other than IN something like a soup, but the LIGHT BULB went off along with the word "CASSEROLE". Think Tuna Noodle Casserole. So...tonight, instead of stuffing shells, I boiled the egg noodles for like 4 minutes, stirred them into the tuna/cheese filling mixture, the poured it into the pan on top of the sauce, topped with the remaining sauce, and baked as directed. I'm eating it now and it's INCREDIBLE! I love the creamy, dill sauce this recipe creates.
Other variations I've done: I add in diced carrots with the sauteing onions and celery; I've used canned salmon in place of the tuna; I've even used FETA cheese in place of the mozzarella when I had a container of it leftover; AND I've made these into single-serve meals simply by placing 2 shells in each of 6 ramekins and evenly divided the dill cream sauce. I'm telling you..........CREATIVITY with whatever's on hand!
Was this review helpful?
3 users found this review helpful
LOVE this recipe, gang! LOVE IT! I make it ALL--THE--TIME!!! And I've made so many variations...