Cheese Stuffed Shells

“This dish is quick and easy and was loved by everyone in my family.I made it during Lent because it was meatless but will try it again with meat sauce.Thank you!”

“Although these were good, the family prefers our normal recipe over this. (It is a recipe that I cut off the Lancia pasta box about 20 yrs ago.) It was nice to try something different though. Thank you for sharing your recipe.”

“These are the best stuffed shells I have ever had! So full of flavor!”

“Oh my-lanta is this ever tasty! Made exactly as written exceptI added more mozerella on top before baking and then some fresh parmesan after baking. I also had to use dried parsley (about 1/2 teaspoon) as that’s what I had on hand. I’m actually eating this as I write. It’s so delicious! The filling is soooo good. Thanks for sharing Dancer. I’ll be making this again many times.”

“Delicious! I easily halved the batch and still have plenty for leftovers! I used egg beaters in place of the egg, dried parsley because I had no fresh on hand,used a tomato/basil sauce and added just a wee bit extra mozzarella to the top. So easy to put together with such tasty results, thank you for sharing! :)”

“This is a fantastic recipe. I forgot to rate it the last time I made it. It is a very rich and creamy recipe. I made it as is the last time. This time I used the part-skim mozzarella, which really does a good job. This is very close to my recipe; I use my spaghetti sauce and some of my favorite seasonings. Fantastic shells, easy to follow directions, that adds up to 5 in my book! Thanks so much for sharing.”

“I love the flavor of these shells. These were wonderful. And yeah I have enough leftover for lunch today! Thanks so much!”

“I have never made stuffed shells until today.I couldn’t have asked for a better, easier recipe than this!My husband described them as “transcendant above all our other meals this week.”I made these lowfat too!I used egg whites instead of whole eggs, fat free ricotta and parmesan, and lowfat mozzarella.It didn’t seem to affect the taste, because they were fabulous!This will be my go-to shells recipe now.Thanks for posting.”

“Hubby and I prepared these for dinner yesterday,this is pretty much how I always have done them too and we always enjoy them tremendously,only thing I do diffrently is I make my own sauce. This was an extremely delicious meal!! all of your recipes i’ve seen so far look so wonderfully tasty and I can’t wait to try more of them!!!Thank YouDebbie:)”

“Made these about 1 month ago and must say they are extremely close to my recipe. I do add a mixture of ground beef & sausage to my sauce(about 1/2lb. each), but that’s just a personal preference. And I also top the dish off with another cup of shredded mozzarella as we are cheese lovers and it makes a nice top crust for this dish. Also, when I make these shells, I times the recipe by 6 and freeze them in dish portions that will feed my family of 3. Can stay in the freezer for up to 6 months. This makes life so much easier for me when my family wants the dish, I just pull out the frozen shells, plop some sauce over them and drizzle the mozzarella on top, then put in the oven(5 minute prep, gotta love that during the week). I’ve posted a picture of the dish prior to baking and unfortunately forgot to take one when they were finished baking(oops). Thanks Dancer^ for posting! UPDATED:I guess I did take some pictures after I cooked this recipe.Hmmm, probably shouldn’t have had that glass of wine while cooking 🙂 “