Recipe was great for a small dinner party. Very easy and delicious. I went big and got my marinara sauce from a local Italian deli and the Italian pork sausage from Whole Foods. I added fennel seeds to the pork stuffing and added basil to the parsley on top. Everyone was very impressed and asked for the recipe. I did have to use an additional baking dish, more than the 13x9 as I didn't want to layer the shells up too high. If I do again, I might add more sliced fresh mozzarella to the top and more fennel, and maybe a more chunky marina sauce. Very hard to mess up the recipe and easy to make your own additions.
This was by far the best stuffed shells I have ever eaten. The recipe was simple and my house smelled delightful with aromas of garlic and cheese while they baked. I did not precook the pork. An hour in the oven is sufficient time for the pork to cook. Mine was not soupy as some commented. I used whole milk ricotta. Another person mentioned the spinach making it soupy. No spinach in the recipe that I can see. Will make this many more times.
I made this tonight and it was absolutely delicious - and not too labor-intensive. Added red pepper flakes to my serving and it was even better!
This one is for all the true italian fans out there, it's a must cook!
Those look absolutely delicious, I will try it out!
Quite tasty! My husband declared it his new favorite pasta dish. My only variation was adding some fennel seed to the filling.
I have to try this, looks great and maybe my friends will like it
If I made these again I would use Italian sausage for more flavor. Also I would have cooked the sausage first and drained it before adding to the rest of the ingrediance. Needed more flavor.
I used the recipe as inspiration, and tweaked it a bit. It came out perfect. I am sure the leftovers will be even tastier. I normally don't use sauce in a jar. I used Mezzetta Plum tomato sauce, with 8 oz Hunts no salt added tomato sauce added, and 1/2 teaspoon fennel seeds. The aroma was heavenly!
We thought this was amazeballs! I used Julia Moskin's classic marinara recipe (wicked good). For me this made 21 shells with lots of pork leftover. I think you definitely should overfill the shells so that the filling is almost spilling out the top and it would be totally fine. Next time I'll do that. I loved this! The pork ricotta filling is soooo good! Also the dish is pretty and smells great! Nice recipe!
I made this tonight and it was delicious! Three things: * by "heaping tablespoon" I think it means "fill the shell pretty full" because I had quite a bit of meat mix left over. (I just spread it out atop the dish.) * I doubt this can fit in a 9x13 oval dish. (The photo accompanying the recipe should'be tipped me off!) I don't have an oval dish so I tried using a large square casserole dish and it was so crammed in...and I hadn't even poured in the rest of the sauce! It would've overflowed for sure. I dumped it all in a 9x13 deep rectangular pan instead and it fit fine. * it was pretty soupy after 10 minutes out of the oven; I imagine a few more minutes wait time might've helped it set more.
I made this last night and it was delicious and very easy to assemble. I used turkey burger instead of pork. Because the turkey burger I bought was in a 1 lb. package, I supplemented the other 1/4 lb. of meat needed with frozen spinach that I had on hand. I made sure to thaw the spinach and squeeze out as much water as possible before throwing it in the filling mixture. I didn't have any fresh parsley so I didn't use any and the recipe did not suffer in my opinion. I noticed quite a bit of water ran out of the shells from between the shell and the filling as I was plating this dish. It was easy enough to drain off the plate and wipe clean, however, I'm not sure why this happened. I made sure my cooked shells were dry prior to filling them. Maybe there was still too much moisture in the spinach? Also, due to this excess of moisture, the filling could easily slip out of the shell (like a separate ball of meat) as I was trying to cut the shells in half to eat. Despite these unexpected happenings, I would certainly make this dish again. The fact that it can be made ahead of time is certainly a plus also. Thanks for the recipe!