This is a great Italian recipe for anyone who doesn't like ricotta cheese! I have requests for this recipe time and time again!
This recipe was pretty good- considering how simple it was. I did however, make a few changes. I only had lean ground beef on hand, so I just seasoned it. Also, I added a little bit of the spaghetti sauce to the filling to make it easier to stuff the pasta. Also, A spoon nor my fingers were working for me so I put the filling in a ziplock baggie, then cut about a half inch off of the corner. I then, basically, used it as a pastry bag to stuff the noodles. worked wonderfully - 11 Dec 2006 (Review from Allrecipes US | Canada)
WOW! I was SOOO impresseed with the easiness and wonderful taste of this. The comments and reviews helped out a lot to make it great. I bought regular cream cheese and spiced it heavily with basil, oragano, pesto, and 2 cloves of garlic. For those heay spice lovers, I judged whether it was enough by the smell. If it still smelled heavily of cream cheese, I added extra herbs. I also used a few pinches of thyme and one dash of cumin. I also added a blend of italian cheeses instead of just mozzerella, and used more than the reciepe called for in the mixture. I saved just enough to sprinkle on the top of the dish. I also had enough to make 14 shells moderatly stuffed. This made awesome left overs too! Next time I might try lean beef (the sausage ratio to cheese mixture was a bit high), and reduced fat cream cheese as I don't want the flavor or the fat of it, but I do want the richness. Thanks for sharing! - 24 May 2006 (Review from Allrecipes US | Canada)
This recipe just didn't have enough flavor for me. It was a little too overpowered by the cream cheese. I think the next time that I make this, I will decrease the cream cheese (maybe even try an herb cream cheese) to 5-6oz and add more shredded mozzarella. I will also add some fresh herbs such as parsley, oregano and perhaps a little basil. - 18 Feb 2001 (Review from Allrecipes US | Canada)