|
Stuffed Shells I
This was the first time I made stuffed shells. A few tips: use MUCH more sauce - it needs it. I used 1/2 ricotta and 1/2 cottage cheese (full fat, large curd). I tried a ziplock as a pastry bag, but actually found it easier to stuff with a spoon. And undercook the shells by a few minutes, cool completely, and they should be easier to fill. Thanks for a yummy recipe.
4 users found this review helpful
|
Reviewed On:
Feb. 12, 2006
|
