I would not make this again without major adjustments to the quantities of salt, pepper, and pasta sauce. As others have written, cut the salt in half and cut the pepper to 1/4 tsp and add at least 8 oz. more pasta sauce. To add more depth of flavor add in some red pepper flakes and garlic powder. There are a lot of mushrooms, enough that this could easily be called "Stuffed shells smothered in mushrooms". I like the idea another reviewer had to add seasoned sausage or ground beef. I would also recommend fresh over dried parsley, if on-hand. I also added 1/2 c. chopped spinach, since I wanted to use it up and am always looking for a way to increase leafy greens in recipes.
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I would not make this again without major adjustments to the quantities of salt, pepper, and...