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This recipe is nearly the same as what we have used for the last 25 years in our restaurant. The minor differences are we use 2 eggs and 2 egg yolks, we add a pinch of nutmeg and we use our own meat based sauce...other than that this is identical. Since it is one of the dishes that is most popular, we make this in 20 lb batches of filling. We also do this same recipe with spinach and with spinach and sausage. We use browned hot Italian sausage and squeezed cooked spinach and add a little of each to the filling but the original Cheese only is still the most popular.
I think this recipe is AWESOME, with just a couple minor modifications (which is why I gave a 4 instead of 5). 1--I used 10 oz of shredded mozz cheese rather than measuring in cups, which seems arbitrary to me. This amount was perfect. 2--4 large eggs was way too much. My husband said it was almost like eating scrambled eggs & I agree. Next time I will use 2 large eggs. 3--8 oz spaghetti sauce was way too little. I used 26 oz of chunky homemade sauce and it was perfect. 4--salt & pepper is a must in every recipe. I used 1 tsp salt. Maybe not needed if using jarred sauce, but the cheese filling is not salted otherwise. 1 tsp of pepper seems excessive; I used maybe 1/2 tsp of fresh ground. I really liked that the amount of cheese mixture filled the shells perfectly, and the filled shells filled the pan perfectly. And the taste was spectacular!
This was really yummy. I added fresh cooked and chopped spinach to mine, but otherwise cooked it as stated in the recipe. I used a large ziploc bag with the corner cut off to squeeze the filling into each shell. This presented beautifully and was hard to stop eating them. They are even very good as leftovers. Thanks for sharing!!
These were simply amazing, and this is coming from a person who doesn't like ricotta cheese! I only slightly modifed the recipe (2 eggs, 2 tsp garlic powder, 1 Tbsp fresh minced garlic, 1 tsp crushed red pepper flakes, 2 bottles spaghetti sauce). The results could not have been better. This recipe is a keeper and I can't wait to make them again!
Oh my gosh! We loved it! I did mix 1/2 and 1/2 with ricotta and cottage cheese. Next time I will use all ricotta because it was a little wet for my taste...But...that being said. The flavor is great!
FANTASTIC!! This is the best pasta dish I have ever had or made. I used 1 lb. cottage cheese to replace one of the lbs. of ricotta the recipe calls for (because that's what I had on hand) and it turned out amazing. I also used leftover shredded cheddar cheese and this again didn't seem to alter the recipe. This definitely serves 10 people generous portions. Thanks Little Bee! Great recipe!
Delicious recipe. My very picky step-son really likes this recipe. When we were out to eat one night he got stuffed shells and he said "Yours are better." Whoohoo! Thanks for posting.
Fantastic recipe. I've made it a dozen times and always get compliments. Definitely a favorite meal at my house!
This was delicious - great recipe! I halved it & it was perfect. I made my own tomato/pasta sauce, but the cheese filling for the shells turned out just how I hoped it would - delicate/light and moist (not iffy at all, as some have commented on this/similar recipes). I will make this again...it looks a little fancier than many pasta recipe; looks like it's more effort than it really is. Thanks for the great recipe.
Very delicious is an understatement! I just made some minor adjustments like adding spinach and used fresh garlic and parsley. People have asked for me to share the recipe! Love it, thanks!!