I made this recipe with a few adjustments. I halved the recipe and am glad I did, because it still made an ENTIRE 9 by 13 tray of stuffed shells! I did NOT half the sauce amount or it would have been too dry. To my jarred sauce I added 1 lb of seasoned, browned ground beef, 1 small can of sliced black olives, a can of diced tomates, and a can of sliced mushrooms (all drained!). I also pepped up the sauce with garlic, salt, pepper, italian seasoning,a dash of cayenne, and about a tbsp of white sugar. (We like our food well seasoned.) I followed the directions for the filling. The only change I made was to use 4 cheese mexian blend instead of mozzerella because it was all I had on hand. I put a thin layer of sauce on the bottom of the baking dish, then I did the layer of stuffed shells and topped the shells with the remaining sauce. I sprinkled the top of it with parmesean cheese and chose not to mix any cheeses with the sauce so the delicate flavor of the ricotta filling and the yummy sauce stand out. I abked covered until the last 10 or 15 minutes. YUMMY! Next time I may add some spinach to the ricotta mixture to get more veggies and nutrition into the dish.
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I made this recipe with a few adjustments. I halved the recipe and am glad I did, because it...