Cheesy Stuffed Shells

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I was worried about this recipe since there were several bad reviews but we loved this. I added some garlic salt and onion power just in case. I especially loved that there was so many great veggies in there that the kids didn't even know about. My 15 yo ate the left overs for the next two days! That never happens, even with pizza!! Who does like tofu??? You couldn't even taste it!!

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I do not like tofu so I submitted it for ricotta cheese. I used half Parmesan and half Asiago cheese. These substitutes worked great. The dish tasted very similar to a vegetable lasagna. I loved the veggie sauce and the filling! Next time, I think I'll make it a tad bit more spicy and use a little red pepper. This also made great left-overs.

NOTE - CUT IN HALF if you're only serving 2-4 people.

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Sorry Melissa, this recipe falls short on flavor. After trying and loving your Succulent Braised Pork, this was disappointing. I would say I'll try it again and doctor it, but then it wouldn't be your recipe.

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I was so excited to try this out. First thing, there was too much water. To the person who said blend it up and it's fine, well, when it's your first time making a recipe, you try to follow exactly, and I thought maybe the time in the oven would thicken the sauce, but it did not.

This cost WAY more than $10 to make. The tofu was $3, the mozarella was more than that, and then the parmesan, the veggies, the shells, the crushed tomatoes and the paste... Not sure where Food Network shops, but I want to shop there! However, I didn't mind the extra money if the recipe turns out to be worth it.

It just lacks taste. There wasn't near enough spice to it. If I make it again, I will add some more garlic and also maybe a small can of the hot Rotelle tomatoes (leaving out that amount of the crushed tomatoes. I think it's more that I really love spicy food, and this just doesn't have much real taste.

The good thing was that I was able to get my kids to eat something with tofu in it, and they didn't even know it. Cottage cheese, too! If it hadn't been bland and runny, it would have been good, I think, so that's why I am giving it 4 stars - for the possibilities.

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The best cheesey gooey recipe that i have ever made!! It is great witha side salad!! Thanx Melissa!!!!

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Don't cover with foil to bake, as stated in the recipe. Aluminum foil reacts with the acid in the tomato sauce. Use parchment instead.

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No, I haven't made it yet, but I'm eager to. I've always been squemish of tofu (I confess I've never tried it so this sounds like a great way for me to sneak it in to a recipe. Since these are common ingredients I always have on hand, I'll only need to buy the shells and the tofu. The recipe certainly sounds good yet a healthier alternative to regular lasagna, manicotti, or stuffed shells.

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Thank you Melissa!!

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I love this recipe! When I take food to people recovering from illness or surgery, this is now my favorite to take! It contains good, wholesome ingredients and lots of veges. Everyone LOVEs this recipe, it freezes extremely well and it makes a large quantity. It does take a little bit of time to prepare, but it's sooooo worth it, in my opinion! You really cannot taste the Tofu at all..there is not even a difference in texture and it's a nice protein and nutrient addition. I usually double up on the recipe and I can squeeze three foil roasting pans out of it! Melissa, I love your recipes! Keep them coming!

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This was very easy to make, but did take a while.

I was skeptical to make this because of the comments that i saw, but i thought this was a perfect weeknight meal! I had all the supplies at home and the only thing that took a while was stuffing the shells. I did puree the vegetables in the sauce because it makes it taste more like the tomato sauce that i used to eating. Definitely would make this again!