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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:
3/22/2006
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!!
posted:
3/19/2006
This was sooooooooo good! I added a little more cheese and spinach, and I used italian seasoned canned diced tomatoes, otherwise I followed the recipie exactly. Will definitely make again, may try adding some meat or mushrooms next time, but it it good on it's own too!
posted:
3/15/2006
I love it, so do my husband who normally don't like veggies. It's already one of our favorite to do anytime. Thank you.
posted:
3/12/2006
I used fat free cottage cheese instead of low fat, but next time I'd rather use fat free ricotta instead. It was a little sour with the cottage cheese...and no it was not expired.
posted:
3/12/2006
Easy and tastes good too! Nice way to sneak in spinach!
posted:
3/11/2006
Excellent recipe!
posted:
3/9/2006
very easy and quick. Great taste
posted:
3/8/2006
Well I'm 14 and I made this for the rest of my family and they all said that it was pretty good and I must agree if I say so myself.
posted:
3/8/2006
Easy to make, and it was so delicious. My husband thought it wouldn't taste good if it was with cottage cheese instead of ricotta, but he liked it and would love to have it again! thanks!
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