Pretty good! While I don't think these are "the world's best shells," they will be a decent addition to my regular rotation nonetheless. The cream cheese adds just enough texture to make these unique. The garlic (doubling is a MUST) lends superb flavor. I bet these would freeze well, but because stuffed shells aren't my hubby's "thing" (he's out of town so at least he didn't have to "suffer" thru tonight's dinner lol!), I scaled back. Even so, I had MORE than enough to feed my parents and I. My only other changes were to use the full amount of garlic / garlic salt called for, substitute Italian blend cheese for fresh grated Romano (store was out of the latter) and use an entire 24 oz. jar of sauce - 1/4 c. mixed with my meat / cream cheese and the rest scantly spread on the bottom of my baking dish (to prevent sticking) and atop my shells. I also drained the grease from my beef BEFORE adding my cheese / sauce to it (commone sense, IMHO). To appease my dad (he's on a heart-restrictive diet), I substituted reduced-fat cream cheese, lean sirloin, Prego's heart request traditional pasta sauce, 1/2 garlic powder / 1/2 salt substitute (to make up for high-sodium garlic salt) and reduced-fat cheese. You couldn't even tell that I "lightened" this up! My only regret is using too much sauce and skipping the Romano, but that's just me. Served with garlic butter crescents, salad, homemade (low-fat) Ranch dressing and a vanilla chip dessert. Thanks for sharing, Cara! :-)
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Pretty good! While I don't think these are "the world's best shells," they will be a decent...