I cut the recipe in half and used small curd cottage cheese, used 2-3 teaspoons each of basil and parsley and I was generous on the sauce on top (I used a whole 24 oz can of Ragu 7-herb Tomato Pasta Sauce overall). I used a ziplock bag with a dime-sized hole in it to fill the pasta shells. I also covered the top of the pan with aluminum foil, baked for 20 minutes, then took it off and baked for another 20 minutes. It was delicious and afterwards I felt like a happy stuffed Shell(my nickname)!
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I cut the recipe in half and used small curd cottage cheese, used 2-3 teaspoons each of basil...