My family loved the shells, but it was missing something. The next time I made them I used bagged shreds, Mozz/Provolone, Munster, Whole milk Ricotta 2 lb, Philly cream cheese, brick and parm, 8oz of each, to this I added Italian Seasonings, basil, garlic powder, fresh cracked pepper, 1 tsp of salt, and added 2 eggs after I mixed and tasted. I made 60 lg. shells filled about 1 1/2 tsp of filling. Takes 3-4 jars of sauce,(Italian Bread for the extra sauce, tasty after the shells cook) butter your pans, cover bottom with sauce add shells and cover with the remaining sauce, 350 for 30-45 minutes. I made these for a picnic and now anywhere we go this is what I'm asked to bring.. If you love cheese try this recipe.
Was this review helpful?
2 users found this review helpful
My family loved the shells, but it was missing something. The next time I made them I used...