I have made this recipe for over 30 years. I HATE those hard shells you buy. They are tough and hard to eat. These are so tender, you will never go back to those other ones. I spray my pan after each one with Pam and works great as they slide right out. I have also made pasta and rolled them out (#4 setting on hand crank pasta machine)in oblong sheets, cutting them to the size I needed. Stuffing goes in, roll, place face down on a sauced bottom casserole, top with sauce and mozzarella. My stuffing is my Nana Ortenzi's recipe of Meatloaf mix, Ricotta(NO ITALIAN ever uses cottage cheese!), Chopped spinach, eggs, Mozzarella.
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I have made this recipe for over 30 years. I HATE those hard shells you buy. They are tough...