Made these tonight. Pleased. Would've liked to have known how much to stuff inside each shell. I ended up with a few shells and no stuffing. I'd recommend, thanks to hindsight, about a heaping teaspoon - actual teaspoon, not measuring spoon. Boiled the shells al dente as described. Rinsed with cold water to stuff. Ricotta only came in 30 oz. container. Used not quite half the mozzarella and freshly grated Parmesan, but did not top with the other half.. went light.. just enough to add cheese to the entire top after covering with sauce. Like another reviewer, I didn't want to overshadow the creaminess of the stuffing. I also halved the salt and pepper. Like yet another reviewer, my husband does not like meatless dishes, so I added 1# of ground sirloin, browned and drained, to 1 jar of Prego... only 24 oz., and 1 can of diced tomatoes. I let that all go for a hard simmer about 30 minutes while dealing with the pasta, so the meat would break down, etc. A nice sauce, just not marinara. We also skipped the mushrooms. I think they'd be nicer with a straight marinara. I'd like to mention that I used a LARGE Corningware 9x13++ lasagna dish, and had I had stuffing for all of the shells, they would not have fit. Use your largest possible 9x13, or anything bigger. I held it to 45 minutes.. 35 with foil on, last 10 with foil off, and it was fine, delicious and pretty, but definitely a mild flavor. I'd play with the sauce in the future, maybe spice it up. Good recipe though, thanks.
Was this review helpful?
0 users found this review helpful
Made these tonight. Pleased. Would've liked to have known how much to stuff inside each shell....