Stuffed Shells

We made this recipe recently because (You guessed it!) we wanted to use up some overflow tomato sauce from a recent batch we were freezing for later use. The recipe is from the September 2012 issue of Family Circle. Here is the link as is.

However, we made several major modifications to the recipe as listed. First we used chopped broccoli florets in place of the rate. We used about half the total quantity of cheeses called for, and we substituted fresh Parmigiano-Reggiano cheese for both the goat cheese and the Neufchatel. Finally, we did not use any shredded mozzarella. We did add some Trader Joe’s marinara sauce to our homemade tomato sauce.

Despite all the modifications, the end result was excellent! Maybe we’ll make the recipe as written some day, but it seems like a lot of cheese . . . .

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