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Stuffed Shells

Stuffed Shells recipe
photo by:kraft
Melty cheese, tomato sauce and a creamy filling...the ultimate win-win-win win.
time
prep:
20 min
total:
1 hr
servings
total:
5 servings
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posted:
6/26/2007
My son loved this. It was very good!
posted:
5/9/2007
This was my favorite recipe out of the 1st 10 I found. I've made it every week since. And it's great left-overs. Note: I prefer to exclude the peppers when I make it. It tastes loads better then frozen lazagna.
posted:
5/5/2007
I would use less spinach & it would be perfect, otherwise, it's a bit stringy.
posted:
1/15/2007
I used a food processer to chop the red pepper, and I also used some Italian sausage. Next time I would either omit the spinach or use MUCH less of it. It was surprisingly filling and had a great flavor. I also substituted ricotta cheese for cottage cheese and thought it was very good.
posted:
12/18/2006
More flavorful than most stuffed shell recipes. Perfect to make a big batch and freeze for later when you don't feel like cooking. Freezes and reheats very well!
posted:
11/28/2006
The first time I made these the recipe seemed a little time consuming, but the second time was a breeze!! The italian seasoning packet makes all the difference!! They taste like something you would get at an Italian restaurant...they're that good!!
posted:
11/6/2006
Yummm....and easy!
posted:
10/23/2006
This is an amazing recipie. It is slightly labor intensive, but once you bite into the finished product it is well worth your time and effort!!
posted:
10/23/2006
I've made this many times for family and friends and all have enjoyed it. My Italian daughter in law and her mother both give it a "thumbs up". With a green salad, chewy Italian bread and a glass of red wine it is an easy supper.
posted:
10/20/2006
I would probably use ricotta cheese instead of cottage cheese since we don't like cottage cheese. I would also leave out the Spinach and the red pepper.
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