Pasta: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 128: | Line 128: | ||
[https://www.food.com/recipe/baked-stuffed-pasta-shells-106618 by Food] | [https://www.food.com/recipe/baked-stuffed-pasta-shells-106618 by Food] | ||
This was good! Did anyone use more than the 8 oz of sauce listed in recipe? I was surprised to read only a small amount of sauce for 12 oz jumbo shells. Prepared stuff shell recipe using 26 oz jar of sauce and baked 1 hour then additional 10 minutes. If prefer saucy, adding more would have been fine. I have a 15x10 pyrex dish and this fit all the shells. I didn't have fresh basil. I think would added good flavor. | This was good! Did anyone use more than the 8 oz of sauce listed in recipe? I was surprised to read only a small amount of sauce for 12 oz jumbo shells. Prepared stuff shell recipe using 26 oz jar of sauce and baked 1 hour then additional 10 minutes. If prefer saucy, adding more would have been fine. I have a 15x10 pyrex dish and this fit all the shells. I didn't have fresh basil. I think would added good flavor. | ||
=====Vegetarian Pasta===== | |||
[https://www.food.com/topic/vegetarian-pasta by Food] | |||
"I have been making this recipe for years, it is *the best* manicotti recipe hands down! --- I have made this many times for dinner parties and have made it for socials and large gatherings increasing amounts of coarse, I have even served this at my Thanksgiving and Christmas holiday table as an extra dish along with a turkey or ham --- to save time I always mix up the filling a day ahead and refrigerate this will also give the flavors a chance to blend together, or you may prepare up to step #9 cover and refrigerate for up to 24 hours --- don't forget to cook the spinach first before using for this recipe" | |||
