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Make-Ahead Unstuffed Shells

Make-Ahead Unstuffed Shells recipe
photo by:kraft
Here's the saucy, creamy deliciousness of stuffed pasta shells—without the hassle of stuffing them and with the convenience of make-ahead preparation.
30 min
1 hr 15 min
6 servings
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Great for a busy day I loved the taste it was a very easy meal.
I took the suggestion of another commenter and used sausage and regular cream cheese. My mother is vegetarian but me and my boyfriend are not so I made one dish with sausage and one without. Both were fantastic. I also sautéed the peppers and onions in olive oil before adding.
Not saucy enough for our family. I'll make again but with a larger bottle of spaghetti sauce.
I have made this many times using the cooking creme. Then they took it away. Now for the cooking creme, I use 8oz of creme cheese, with 1/2 cup of chicken broth, and a 1 tbsp of Italian seasoning. It worked good, but I had to add some salt for the first time.
I used Italian sausage instead of ground beef. I couldn't find the cooking cream so I softened 8 oz of cream cheese and thinned it with some half and half and added garlic powder and Italian seasoning. It worked great and the dish was a hit!
I have never made it the day before, sometimes earlier in the day but mostly it goes straight into the oven. We LOVE it, this has become one of our favorites. I have been asked several times for the recipe and gladly share. It is super easy to double for a large family for a get together.
This was really good and super easy to put together. My husband asked for the leftovers to be packed in his lunch the next day.
My family loves this recipe! I served it to guests one time and they were impressed. It's up a notch from noodles and sauce - very good.
Blah. While eating this dish I kept thinking . . . this would be better with red pepper flakes, more sauce, ricotta cheese, etc. In the end, though, it would have been better if I had used a different recipe!
I made this recipe for my family - my son and his friend ate the entire pan by themselves! I now make it at least every other week and they just can't get enough. Super quick, easy and cheap.
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