猪肉和道路的巨型壳

每个人都喜欢它。我的孩子喜欢它（这是让他们帮助晚餐的好秘诀），我的丈夫喜欢它，我甚至为客人做了。总是很受欢迎。我总是觉得它需要更多的调味料，所以如果可以的话，请额外加油。

食谱非常适合小型晚宴。非常简单可口。我走得很大，从当地的意大利熟食店和全食品的意大利猪肉香肠那里得到了我的marinara酱。vwin德赢ac米兰我在猪肉馅中添加了茴香籽，并将罗勒添加到顶部的欧芹。每个人都印象深刻，并要求食谱。我确实不得不使用另外的烤盘，比13x9多，因为我不想将壳分层太高。如果我再次这样做，我可能会在顶部添加更多切成薄片的新鲜马苏里拉奶酪和更多的茴香，也许是更粗大的码头酱。很难弄乱食谱，并易于制作自己的添加。

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.

我今晚做了这个，绝对美味 - 而且不太富含劳动力。在我的食物中添加了红辣椒片，甚至更好！

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!

This recipe

很美味！我丈夫宣布了他最喜欢的意大利面。我唯一的变化是在馅料中添加一些茴香种子。

我必须尝试一下，看起来很棒，也许我的朋友会喜欢

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!

我今晚做了这个，很美味！三件事： *通过“大汤匙”，我认为这意味着“填充壳非常满”，因为我剩下了很多肉混合。（我只是在盘子上将其散布。） *我怀疑这是否可以放入9x13椭圆形菜肴中。（配方伴随的照片应该把我掉下来！）我没有椭圆形的菜，所以我尝试使用大型方形砂锅菜，它被塞满了...酱汁！它肯定会溢出。我将其全部倒在9x13深矩形锅中，并且非常合适。*距离烤箱10分钟后，这很汤。我想等待几分钟的等待时间可能会帮助它设置更多。

我昨晚做了这个，很美味，很容易组装。我用火鸡汉堡而不是猪肉。因为我购买的火鸡汉堡是用1磅的包装，所以我补充了我手头上的冷冻菠菜所需的其他1/4磅的肉。我确保将菠菜解冻并尽可能多地挤出水，然后将其扔进馅料混合物中。我没有任何新鲜的欧芹，所以我没有使用任何食谱，我认为食谱也没有受苦。我注意到当我在镀上这道菜时，从外壳和馅料之间从外壳和馅料之间用光了很多水。沥干盘子并擦干很容易，但是，我不确定为什么会发生这种情况。我确保煮熟的贝壳在填充之前干燥。也许菠菜中仍然有太多水分？同样，由于水分过多，当我试图将贝壳切成两半时，填充物很容易从外壳中滑出（如单独的肉球）。 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!