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Cheesy Stuffed Shells

Cheesy Stuffed Shells recipe
photo by:kraft
Cottage cheese, mozzarella and Parmesan fill these stuffed shells for a super-cheesy meatless pasta dish.
time
prep:
30 min
total:
55 min
servings
total:
5 servings
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posted:
3/27/2006
It was ok, I used ricotta instead of cottage. I feel it calls for too much spinach and it's overpowering with that much. My kids spit it out, I would make it again but with half the spinach and maybe some ground meat mixed in.
posted:
3/27/2006
This is an excellent recipe if you love spinach like I do. Very easy to make as well.
posted:
3/27/2006
I am making this tonight and have made manocotti before which is similar, but I am going to ad chopped prosciutto.
posted:
3/26/2006
Great easy recipe. I also added just a hint of garlic. I may try a pinch of nutmeg the next time. It's definitely a "you can make this again!" recipe.
posted:
3/24/2006
Very easy to make and tasted great. Note, shells are very hot when they come out of the water :P
posted:
3/24/2006
I added grilled onions, garlic, and mushrooms to mine for extra flavor
posted:
3/22/2006
A little bland, but good. I'll make it again.
posted:
3/22/2006
My entire family enjoyed this- the bunch who has to have meat at every meal
posted:
3/22/2006
I too used Italian seasoned tomatoes. My hubby was not too found of the texture of the cottage cheese. Next time I think I'll try lowfat rocatta instead. It was pretty simple, so we'll try it again.
posted:
3/22/2006
Make sure you cook the shells before you fill them! The novice chef that I am didn't realize that. But, even though the shells were crunchy it was still good. The leftovers were even better, because the shells had time to soften in the sauce. I will definitly try again. Next time I will boil the shells first!!
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