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Savory Feta-Filled Shells

Savory Feta-Filled Shells recipe
photo by:kraft
Simply wonderful. Made extra so my boyfriend and I would have lunch the next day. Tweaked the recipe a bit by adding some extra seasoning to the cheese mixture. Delicious!
posted by
quinnbee01
on 5/31/2012
time
prep:
20 min
total:
40 min
servings
total:
4 servings
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posted:
9/13/2007
This recipe was easy and delicious. Will definately make again.
posted:
2/22/2007
This is such a great meal for dinner and pasta lovers. Delicious.
posted:
10/20/2006
I absolutely love stuffed shells. I think when I make these I will omit the spinacj since nobody in my house likes spinach. I rgink instead of feta i will use mozzarella and parmesan cheeses.
posted:
9/6/2006
I used less ricotta cheese and more garlic powder, plus garlic salt to taste. I also used more feta than what the recipe calls for. It was fantastic and got great reviews!
posted:
8/23/2006
This was very good. I added extra kraft italian mix cheese to the top and italian spice with the spinach filling. I will definately make again!
posted:
2/15/2005
Easy and excellent!
posted:
1/18/2005
I used an entire 12 ounce package of shells, all of a 16 ounce fat-free ricotta, 2- 10-ounce spinach, and a whole jar of Newman's Own Marinara. This was so good that I have it on the menu again next week! Excellent--this is a keeper!
posted:
4/12/2004
Easy and quick
posted:
3/15/2003
Quite tasty. I made it with fresh cooked spinach, light cottage cheese instead of ricotta, light feta instead of regular, and pasta sauce from the jar.
posted:
2/11/2003
This was the best yet. I did, however, make a few changes. I also added sauted mushrooms, ricotta cheese and sprinkled the top (before baking) with mozzerella cheese.
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